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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Sake Sour Base
Egg White & Garnish
Method
Sake Sour Base
Measure and combine
Add 3 oz chilled Junmai or Ginjo sake, 1 oz umeshu, 0.75 oz fresh lime juice, 0.5 oz fresh pineapple juice, and 0.5 oz simple syrup into a cocktail shaker.
Dry shake
Seal the shaker and perform a vigorous dry shake (no ice) for 12–15 seconds to emulsify the egg white and build foam. This step is important for a stable, silky head.
Wet shake
Open the shaker, add a large handful of ice, reseal, and shake vigorously for 10–12 seconds until the shaker is cold to the touch and well-chilled (this chills and dilutes the drink to balance alcohol and acidity).
Double strain
Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a hawthorne strainer and a fine mesh strainer to remove ice shards and ensure a silky texture.
Egg White & Garnish
Finish with bitters
Carefully drop 2 dashes of Angostura bitters onto the foam. Use a toothpick or cocktail pick to create a simple design if desired (three small dots or a swirl). The bitters add aromatic spice and visual contrast.
Garnish and serve
Garnish with a small mint sprig tucked at the glass rim and a lime wheel or dehydrated lime on the lip. Serve immediately while the foam is still plush.