Abc Sour Recipe

Place 1.5 tablespoons of barley-corn hojicha in a clean, sealable jar. Pour 60 ml high-proof neutral spirit over the tea so it is fully submerged. Seal and let steep at room temperature for at least 2 hours for a quick tincture or up to 24 hours for a stronger aroma. Strain through a fine mesh or coffee filter and reserve tincture. Use 3–5 ml (approx 0.1–0.17 oz) per cocktail as an aroma booster (see note). Store refrigerated up to 2 weeks.

If you prefer not to tincture, you can toast a pinch of hojicha and use it as garnish, or briefly smoke the serving glass with hojicha after pastry torching. The tincture provides a subtle roasted barley-corn note that complements the rye and nuts.

Dry shake (emulsify)

Add 2 oz rye whiskey, 0.5 oz Disaronno, 0.25 oz Frangelico, 0.75 oz fresh lemon juice, 0.5 oz maple syrup, and 1 egg white to a cocktail shaker (no ice). If using the hojicha tincture, add 3–5 ml (about 1/2 tsp) now. Dry shake vigorously for 15–20 seconds to emulsify and build a stable foam.

Wet shake (chill and dilute)

Add ice to the shaker (enough to fill) and shake hard for 10–15 seconds until the shaker is cold to the touch. This chills and dilutes the drink while further aerating the foam.

Fine strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and ensure a silky texture.

Finish and garnish

Express a lemon twist over the drink to release oils, then drop the twist onto the foam. Lightly dust the foam with about 1/4 teaspoon grated toasted hojicha or hojicha dust for an aromatic top note. If you made the tincture and prefer more aroma, you can mist a few drops (do not soak) onto the foam with a dropper for added roasted barley-corn character.

Serve immediately. The cocktail should present a balanced interplay: rye backbone and spice, amaretto and Frangelico nutty sweetness, maple depth, bright lemon acidity, and velvety egg-white foam with a roasted hojicha aroma.