Tokyo Sour

 In The Originals by HBN

🍱 We recently had a client ask us to create a Japanese Whisky cocktail that was light and approachable. He was hosting a private sushi dinner at his home and needed a craft cocktail to complement the meal that everyone would enjoy.

💡 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!

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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