Name: Roasted Sesame Whisky Sour · Cocktail recipe
Prep time: 6 min
Yield: 1
Ingredients: 50 ml Japanese Whisky; 25 ml lemon juice; 15 ml Toasted sesame syrup; 20 ml Egg White (or 20 ml aquafaba); 2 dashes Angostura Bitters; 1 piece Lemon peel (for garnish); Ice

Drink type Servings

Measurement system

About measurement options

Metric (ml): Volumes are shown in millilitres or litres.
US (fl oz, cups and spoons): Uses US fluid ounces, cups and spoons. 1 US fl oz ≈ 29.57 ml.
Imperial (UK and Canada): The UK and Canada share the imperial fluid ounce. 1 imperial fl oz ≈ 28.41 ml. Small volumes are shown in ml.
Bar (parts and dashes): On CocktailFun, 1 part = 30 ml. Dashes stay as dashes. Very small volumes may be shown in ml.

Roasted Sesame Whisky Sour

Description

Roasted Sesame Whisky Sour takes the clean grain and orchard-fruit character of Japanese whisky and gives it a savoury-nutty edge with toasted sesame. Fresh lemon keeps the drink energetic while egg white creates a polished, satin texture.

The sesame should read as aroma and depth rather than tahini-like heaviness. A couple of dashes of Angostura tie the toasted notes back to the whisky and keep the finish dry.

Ingredients

50 ml Japanese Whisky
25 ml lemon juice
15 ml Toasted sesame syrup
20 ml Egg White (or 20 ml aquafaba)
2 dashes Angostura Bitters
1 piece Lemon peel (for garnish)
Ice

Equipment needed

Cocktail Shaker – Shake with ice for proper chill, dilution and texture. Fine Mesh Strainer – Use for fine-straining where the recipe calls for it.

Instructions

Add whisky, lemon juice, toasted sesame syrup and egg white to a shaker without ice.
Dry shake hard for 10 seconds to build a fine foam.
Add ice and shake again for 12 to 15 seconds until very cold.
Double strain into a rocks glass over one large cube.
Finish with two dashes of Angostura and express a lemon peel over the surface.