Tokyo Sunrise Sour

This riff on the classic Whiskey Sour is infused with Japanese flavors, featuring Nikka Coffey Grain Japanese whisky, yuzu citrus juice, and kuromitsu, a molasses-like syrup. The addition of egg white gives it a creamy texture, and the garnish of Angostura and Peychaud's bitters adds a visual and aromatic twist.

Tokyo Sunrise Sour

A Japanese-inspired take on the Whiskey Sour, the Tokyo Sunrise Sour blends Nikka Coffey Grain Japanese whisky, yuzu citrus juice, and kuromitsu for a unique and flavorful cocktail experience.

4.28 from 30 votes
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Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 2 ounces Nikka Coffey Grain Japanese whisky
  • 1/4 ounce freshly squeezed lemon juice
  • 1/4 ounce freshly squeezed yuzu juice (or lime juice)
  • 1/3 ounce Japanese kuromitsu (can substitute honey or molasses)
  • 1/2 ounce egg white
  • 5 drops Peychaud's bitters (for garnish)
  • 5 drops Angostura bitters (for garnish)

Instructions

  1. Combine the whisky, lemon juice, yuzu juice, kuromitsu, and egg white in a shaker.
  2. Shake vigorously without ice for 10 seconds (dry-shake).
  3. Add large ice cubes to the shaker and shake again until well-chilled.
  4. Strain the mixture into a chilled coupe glass.
  5. Garnish the cocktail with 5 drops of Angostura and 5 drops of Peychaud's bitters.