Yuzu Sour Delight

This Yuzu Sour Delight is a unique spin on the classic Whiskey Sour, infusing Japanese whisky with the tangy essence of yuzu citrus juice and the rich sweetness of kuromitsu, a molasses-like syrup. The addition of egg white gives this cocktail a velvety texture, while the aromatic bitters garnish adds a touch of complexity to this Japanese-inspired creation.

Yuzu Sour Delight

A Japanese twist on the Whiskey Sour, the Yuzu Sour Delight combines Nikka Coffey Grain Japanese whisky, yuzu and lemon juice, kuromitsu, and egg white for a velvety, citrus-infused cocktail.

4.44 from 98 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 2 ounces Nikka Coffey Grain Japanese whisky
  • 1/4 ounce freshly squeezed lemon juice
  • 1/4 ounce freshly squeezed yuzu juice (or lime juice)
  • 1/3 ounce Japanese kuromitsu (can substitute honey or molasses)
  • 1/2 ounce egg white
  • Garnish: 5 drops Peychaud's bitters
  • Garnish: 5 drops Angostura bitters

Instructions

  1. In a shaker, combine the Japanese whisky, lemon juice, yuzu juice, kuromitsu, and egg white.
  2. Dry-shake (without ice) vigorously for 10 seconds.
  3. Add large ice cubes to the shaker and shake again until well-chilled.
  4. Strain the mixture into a chilled coupe glass.
  5. Garnish with 5 drops each of Peychaud's and Angostura bitters.