Milk Break Sour Recipe

Name: ELEMs Milk Break Sour Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 oz Shinobu Japanese whiskey; 0.75 oz Fresh lemon juice; 0.75 oz Brown butter syrup (see Brown Butter Syrup section); 1 unit Egg white (large); 0.25 tsp Allspice dram (or a dash of allspice bitters); 1 cup Ice; 4 tbsp Unsalted butter; 0.5 cup Water; 0.5 cup Granulated sugar; 0.25 cup Light brown sugar (packed); 0.5 tsp Vanilla extract; 0.125 tsp Pinch of fine sea salt; 1 unit Thin toasted white bread slice or rye crisp; 0.5 tsp Brown butter (reserved from syrup); 1 pinch Grated nutmeg or toasted sesame seeds

Inspired by ELEM

Time25m

Serves1

Shinobu Japanese Whiskey + Toasted Bread + Brown Butter

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Ingredients

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Cocktail

2 oz Shinobu Japanese whiskey

3/4 oz Fresh lemon juice

3/4 oz Brown butter syrup (see Brown Butter Syrup section)

1 unit Egg white (large)

1/4 tsp Allspice dram (or a dash of allspice bitters)

1 cup Ice

Brown Butter Syrup (makes ~8 oz)

4 tbsp Unsalted butter

1/2 cup Water

1/2 cup granulated sugar

1/4 cup Light brown sugar (packed)

1/2 tsp Watkins vanilla extract

1/8 tsp Pinch of fine sea salt

Garnish / Finish

1 unit Thin toasted white bread slice or rye crisp

1/2 tsp Brown butter (reserved from syrup)

1 pinch Grated nutmeg or toasted sesame seeds

Method

Brown Butter Syrup (prepare ahead, yields ~8 oz)

In a light-colored saucepan over medium heat, melt the unsalted butter. Let it foam and then begin to brown — watch carefully. Swirl occasionally until milk solids turn golden-brown and emit a nutty aroma (about 4–6 minutes). Remove from heat immediately to avoid burning; you should have about 3 tablespoons browned butter and browned solids.

Pour the browned butter into a heatproof bowl, leaving any very dark bits in the pan. Add the water to the same saucepan and bring to a gentle simmer; stir to deglaze any fond carefully with a wooden spoon (if any light fond remains).

Add granulated sugar and light brown sugar to the simmering water and stir until fully dissolved. Cook 1–2 minutes to slightly thicken. Remove from heat and stir in the reserved brown butter, vanilla extract, and a pinch of sea salt until homogenous.

Cool to room temperature, then transfer to a clean bottle or jar. Refrigerate. Syrup keeps up to 2 weeks chilled. Use 3/4 oz per cocktail as called for below.

Cocktail Assembly

Dry shake (create foam)

In a cocktail shaker, combine Shinobu Japanese whiskey (2 oz), fresh lemon juice (0.75 oz), brown butter syrup (0.75 oz), egg white (1 large), and allspice dram (0.25 tsp). Do not add ice yet. Seal and shake vigorously for 15–25 seconds to emulsify and create a rich foam.

Wet shake (chill and dilute)

Open the shaker, add a generous handful of ice (about 1 cup). Seal and shake hard for another 15–20 seconds until the shaker is very cold to the touch (this chills and slightly dilutes the drink).

Double strain and serve

Double-strain the cocktail through a fine mesh into a chilled coupe or Nick & Nora glass to remove ice shards and any large egg solids. You should have a silky, frothy top.

Garnish and finish

Brush or dot 1/2 tsp of reserved brown butter across a thin toasted bread slice (or smear on a buttered rye crisp), then float the crisp on the surface of the foam or rest it on the glass rim. Finish with a light dusting of freshly grated nutmeg or a sprinkle of toasted sesame seeds. Serve immediately.