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Japanese Sour

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Japanese Whiskey, egg white, lemon, molasses and bitters

 

 

Ingredients

Scale
  • 2 oz Nikka Coffey Grain Japanese Whisky
  • 1/3 oz molasses
  • 1/2 oz freshly squeezed meyer lemon juice – divided
  • Pinch of unflavored powdered gelatin
  • 1 egg white – room temp
  • Peychaud’s bitters – garnish
  • Angostura bitters – garnish

 

Instructions

  1. Chill a coupe glass in the cooler
  2. Allow an egg to come to room temperature, crack it and separate the egg white and reserve
  3. Pour the whisky into a shaker without ice
  4. Add the molasses and 1/4 oz meyer lemon juice and stir until the molasses is fully combined and set aside
  5. Pour the egg white, the remaining 1/4 oz lemon juice and a small pinch of unflavored, powdered gelatin into a mixing glass and set aside
  6. Dry shake (without ice) the whisky mix for 5-10 seconds
  7. Use an immersion blender to whip the egg white mixture
  8. Working quickly, place 3 rock ice cubes, about 1-1/4″ square into the whisky mix
  9. Pour the egg white mix into the shaker and shake vigorously and briefly until chilled – about 5-10 seconds
  10. Strain into the chilled coupe glass
  11. Let it set for 30 seconds to a minute to allow time for the foam to rise to the top and create a thick layer above the whisky, lemon and molasses
  12. Garnish carefully using an eye-dropper with several drops of the peychaud’s and angostura bitters
  13. Connect the dots by dragging a toothpick through them to create a pleasing pattern

 

Find it online: https://www.cooksavorcelebrate.com/japanese-sour/