This sounds amazingly delicious - can't wait to give it a go before summer's end. That bar looks like an enjoyable place to visit. Sake sour...? Oh, Matt - you have blown my mind: I have a yuzu sake that I will use for a sour - how would you change the recipe for a sake sour...? I have a bottle of Kurayoshi Malt Whisky (two, actually) from back in the day when I was trying out Japanese whiskies - methinks I will use this in your libation creation. Thanks ever so much for all that you and Rose do for the community. Cheers!
Thanks so much for the comment! For a yuzu sake sour, I wouldn't try to match the ABV of whiskey by using 2-3 times as much sake, instead, if you aim for a lighter ABV drink, you'd probably get a better balance of flavours as some Yuzu sakes I've tried are quite rich. So something in the region of 45-60ml of sake, 10-15 of limoncello, a nice wedge of lemon and topped with soda water. And of course you can tweak the ratios or even add lemon/orange/grapefruit/rhubarb bitters (or yuzu bitters if they exist!) to add more depth of flavour
Sounds delicious Matt!! Have a fabulous weekend!! Cheers!!🥂
Thanks! You too!
This sounds amazingly delicious - can't wait to give it a go before summer's end. That bar looks like an enjoyable place to visit. Sake sour...? Oh, Matt - you have blown my mind: I have a yuzu sake that I will use for a sour - how would you change the recipe for a sake sour...? I have a bottle of Kurayoshi Malt Whisky (two, actually) from back in the day when I was trying out Japanese whiskies - methinks I will use this in your libation creation. Thanks ever so much for all that you and Rose do for the community. Cheers!
Thanks so much for the comment!
For a yuzu sake sour, I wouldn't try to match the ABV of whiskey by using 2-3 times as much sake, instead, if you aim for a lighter ABV drink, you'd probably get a better balance of flavours as some Yuzu sakes I've tried are quite rich.
So something in the region of 45-60ml of sake, 10-15 of limoncello, a nice wedge of lemon and topped with soda water. And of course you can tweak the ratios or even add lemon/orange/grapefruit/rhubarb bitters (or yuzu bitters if they exist!) to add more depth of flavour
Looked great. When I make a fresh sour, I do enjoy adding a bit of egg white and shaking it to froth. Cheers!
Yeah, a classic sour with an egg white is hard to beat!
Need to drink one before summer over
I agree!