Japanese Sour

• 2 ozNikka Coffey Grain Japanese whisky
• 0.25 ozlemon juice
• 0.25 ozyuzu juice (or lime juice), freshly squeezed
• 0.33 ozJapanese kuromitsu (can substitute honey or molasses)

Preparation

1. 1.

   Add the whisky, lemon juice, yuzu juice, kuromitsu and egg white into a shaker and dry-shake (without ice) vigorously for 10 seconds.

2. 2.

   Add large ice cubes and shake again until well-chilled.

3. 3.

   Strain into a chilled coupe glass.

4. 4.

   Garnish with the Angostura and Peychaud’s bitters.