Tokyo Sour

We recently had a client ask us to create a Japanese Whisky cocktail that was light and approachable...

We immediately knew we wanted to showcase Japanese whisky with supporting flavors of ginger and green tea. Constructing a sour would give us a super approachable sip with a lovely mouthfeel to complement the flavors of the sushi.

Everyone fell in love with this cocktail, even those who don’t normally drink whiskey, and that’s always a win in our book. It’s light. It’s complex. It’s balanced. It’s refreshing.  We hope you try it!

TOKYO SOUR 

• 1.5 oz Blended Japanese Whisky (we used Togouchi)

• .5 oz Ginger Liqueur (we used Stirrings)

• .75 oz Ginger Green Tea Syrup*

• .75 oz Fresh-Squeezed Lemon

• .5 oz Fresh-Squeezed Mandarin Orange Juice Egg White Candied Ginger

DIRECTIONS:

• Shake all ingredients with ice until well-chilled.

• Strain cocktail out and discard ice.

• Shake again without ice in a circular motion to whip the egg white and create a nice froth.

• Pour into chilled coupe or martini glass and garnish with candied ginger.

*Ginger Green Tea Syrup:

Steep two Ginger Green Tea bags (Tazo brand) with 1 cup hot filtered water for 5-10 min depending on tea direction. Once finished steeping, add 1 cup sugar and stir until dissolved.

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