Japanese Yuzu Whiskey Sour

• 2 ounces Japanese whisky
• 1 oz lemon juice freshly squeezed
• 1 oz yuzu juice
• ½ oz simple syrup
• 1 egg white

1. Shake. Add the whisky, lemon juice, yuzu juice, simple syrup and egg white into a shaker and shake vigorously for 10 seconds.
2. Chill. Add large ice cubes and shake again until well-chilled.
3. Serve. Strain into a chilled glass. Sip responsibly!

Use freshly squeezed lemon! A freshly squeezed lemon makes all the difference in the flavor of this cocktail. Using bottled lemon juice will not yield the same results.

Use a cocktail shaker. This kitchen tool has made making cocktails at home so much easier. It evenly blends and chills the cocktail and is so easy to clean.

Egg white is optional. You do not have to use an egg white if you are not comfortable drinking raw egg white. You can use aquafaba as an alternative or simply omit it together. It does not alter the flavor of the cocktail.