Restaurants›Kettner Exchange›Osaka Sour Recipe

Osaka Sour Recipe

Inspired by Kettner Exchange
Time20m
Serves1

Toki Japanese whisky, yuzu, szechuan honey

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Ingredients

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Cocktail

Szechuan Honey Syrup (makes ~6 oz)

Method

Szechuan Honey Syrup

1

Infuse and make syrup

Lightly toast the Szechuan peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant (shake the pan frequently to avoid burning). Crush the toasted peppercorns lightly with the back of a spoon or in a mortar to expose the oils. Put the crushed peppercorns into a small heatproof container, add the hot water and let steep for 10 minutes to extract flavor and numbing citrus notes. After steeping, strain to remove solids, then whisk the warm infused water into the honey until fully combined and smooth. Let cool to room temperature. Strain again if needed. This yields about 6 ounces of syrup; refrigerate any leftovers up to 2 weeks.

Cocktail

2

Prepare glass

Chill a coupe or rocks glass by filling with ice and water, or place in the freezer briefly. If using egg white, set out ingredients and a shaker.

3

Dry shake (if using egg white)

In a cocktail shaker, add the Toki Japanese whisky (2 oz), fresh yuzu juice (3/4 oz), Szechuan honey syrup (3/4 oz), fresh lemon juice (1/4 oz), and egg white (1/2 egg). Seal and shake vigorously without ice for 10–15 seconds to emulsify and build a velvety foam.

4

Wet shake

Open the shaker, add a generous handful of ice (about 1 cup or enough to chill well). Seal and shake hard for 10–15 seconds until the outside of the shaker is very cold.

5

Strain and serve

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe or over fresh large ice in a rocks glass (depending on preferred presentation) using a fine mesh strainer to catch any small ice chips and egg-white solids. The drink should have a pale, slightly cloudy appearance with a frothy head if egg white was used.

6

Garnish

Express the yuzu peel or lemon twist over the drink to release oils, then place the peel on the foam or rim. Optionally add 1 dash of Angostura bitters on the foam and use a toothpick to create a small decorative swirl. Serve immediately.

7

Non-egg white option

If you skip the egg white, combine all liquid ingredients with ice in the shaker and shake vigorously for 10–15 seconds, then double-strain into a chilled glass and garnish as above.