Name: The Cheesecake Factorys Japanese Whisky Sour Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 oz Japanese whisky (Toki or similar); 0.75 oz Yuzu juice (fresh if possible); 0.5 oz Honey syrup (1:1 honey:water); 1 large egg white Egg white; 1 dash Angostura bitters; 1 cup Ice, cubed; 2 tbs Honey; 2 tbs Hot water; 1 slice Yuzu wheel or thin lemon wheel / twist; 1 dash Angostura bitters (for foam decoration)

Toki Japanese Whisky with Yuzu and Honey. (250 cal)

Combine 2 tbs honey and 2 tbs hot (not boiling) water in a small jar or bowl. Stir until the honey fully dissolves and the mixture is homogeneous. Let cool to room temperature. This yields roughly 1.25–1.5 oz of syrup—use 0.5 oz for the cocktail and reserve the rest for another drink.

Make 1:1 honey syrup

Chill a coupe or a rocks glass by placing it in the freezer for a few minutes or filling it with ice water while you mix the drink. If you prefer served on the rocks, have a large fresh ice cube ready.

Prepare glass

Into a cocktail shaker, add 2 oz Japanese whisky, 0.75 oz fresh yuzu juice, 0.5 oz honey syrup, 1 large egg white, and 1 dash Angostura bitters. Seal the shaker and shake vigorously without ice for about 15–20 seconds. The dry shake emulsifies the egg white and creates initial foam.

Dry shake (no ice)

Open the shaker, add about 1 cup of cubed ice, reseal, and shake hard for 12–15 seconds until the shaker is well chilled and the exterior is frosty. This chills and dilutes the cocktail and builds a silky foam.

Wet shake (with ice)

Discard the ice/water from the chilled glass if you used it. Double-strain the cocktail (through the shaker strainer and a fine mesh strainer) into the chilled coupe or into the rocks glass over a large fresh ice cube, depending on your serving preference.

Strain

Carefully add 1 dash Angostura bitters onto the foam. Use a toothpick or small skewer to drag the bitters into a simple pattern (three small dots or a spiral) if desired. Float a thin yuzu wheel or twist on the foam or rest it on the rim.

Top and decorate

Serve immediately. The finished cocktail should have a silky, stable foam, bright yuzu acidity, gentle honey sweetness, and the signature softly spiced character of Japanese whisky.

Japanese whisky (Toki or similar)

Yuzu juice (fresh if possible)

Honey syrup (1:1 honey:water)

Egg white

Angostura bitters

Ice, cubed

Honey

Hot water

Yuzu wheel or thin lemon wheel / twist

Angostura bitters (for foam decoration)

Japanese Whisky Sour

Make Japanese Whisky Sour Recipe in just 10m. Toki Japanese Whisky with Yuzu and Honey. (250 cal)

Japanese Whisky Sour Recipe

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