Sake Sour Recipe
Mineral and fresh. This velvety sour combines the complexity of Umeshu with a gentle tropical hum.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Dry shake (if using egg white)
Add sake, umeshu, fresh lime juice, simple syrup, coconut water and the egg white into a cocktail shaker (no ice). Seal and shake vigorously for 15–20 seconds to emulsify and produce a creamy texture.
Wet shake
Open the shaker, add a generous scoop of ice (enough to chill well). Seal and shake vigorously for another 10–15 seconds until the shaker is cold to the touch and the exterior is frosty.
Strain
Double-strain the cocktail into a chilled coupe or Nick & Nora glass (use a Hawthorne strainer and fine mesh strainer if available) to remove ice shards and ensure a smooth texture.
Bitters & finish
If using bitters, add 2 dashes on top of the foam. Optionally use a toothpick to create a small design by dragging bitters through the foam for a decorative flourish.
Garnish
Express oils from a lime peel over the surface of the cocktail, then drop the lime wheel into the glass or rest it on the rim. Place an edible flower on the foam if desired for a fragrant visual accent.