Sake Sour
A light and aromatic twist on the classic sour. Sake replaces whiskey for a silky, delicately sweet cocktail with a beautiful foamy top from egg white.
- 3 ozsake
- ¾ ozlemon juice
- ½ ozsimple syrup
- 1 wholeegg white
- Lemon wheelgarnish
- 1Combine sake, lemon juice, simple syrup, and egg white in a cocktail shaker without ice.
- 2Dry shake vigorously for 15 seconds to emulsify the egg white.
- 3Add ice to the shaker and shake again for 12 seconds until well chilled.
- 4Fine strain into a rocks glass over fresh ice.
- 5Garnish with a lemon wheel.
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The whiskey sour template — spirit, citrus, sweetener, and optional egg white — translates beautifully to sake. The lower ABV of sake makes the drink approachable and light, while retaining the classic sour structure. The Sake Sour appeared in cocktail literature in the 2010s as craft sake exports reached Western markets and bartenders began experimenting with Japanese ingredients. Difford's Guide documents a popular version using both lime and lemon juice.
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