Danny serves the KABOSU SOUR
Danny's KABOSU SOUR
The citrus sun for the dull gray.
Kanpai at Danny's Japanese Cocktail Bar!
Danny serves today the KABOSU SOUR
with the 'drop of Japan': Kabosu no Susume, the refreshing, racy citrus-flavored fruit liqueur, with hand-pressed Kabosu juice.
How to mix...
25ml Kabosu liqueur, 30ml Japanese Whisky (here it was Toki from Suntory), 10ml egg white, 10ml ginger liqueur (recommendation: Dr. Ginger), 15ml elderflower syrup and 10ml lemon juice in a shaker with lots of ice cubes, shake 30sec - until thanks to egg white a nice, firm foam is created - and strain into an Old Fashioned/Whiskey glass. Squeeze a fresh lemon zest over the egg white foam, decorate the rim of the glass with a second daintily cut zest, kanpai!
Danny's tip...
Double shake, double good. So after shaking with ice, add another round of 'Dry Shake' without ice. This way, the egg white is nicely integrated and the cocktail gets its firm foam that stands for a long time.
How it tastes...
'A truly special Japanese-inspired sour, thanks to the Kabosu no Susume and its racy yet complex citrus notes and present acidity. The ginger liqueur provides a light, refreshing spiciness and the elderflower the balanced fruitiness. Add to that the note of Japanese Whisky - a truly quaffable Whisky Sour for promising, cozy moments.... ;)'
Discover more culinary suggestions on Instagram at #shizuku_ch and #dannysmobilebar or in our section 'recipes'.