Drawing inspiration from traditional sour cocktails, the Yuzu Sour blends the familiar sweet and sour taste with a twist of east Asian flair. Featuring yuzu, a citrus favorite in East Asia, this cocktail mirrors the delightful taste of a Lemon Cream tart. The combination of yuzu’s zesty tang and the smoothness of Wheyward Spirit offers a simple, yet unforgettable cocktail experience.
Ingredients and Directions
- Single Serving
Directions
Combine Ingredients: Wheyward Spirit, Yuzu Juice, Egg White, and Cocoa Butter Syrup.
Reverse Shake: To emulsify the Egg White
Strain and Serve: Strain the cocktail into a chilled glass. The egg white will create a frothy top layer.
Garnish: Garnish with a lemon twist.
Ingredients
- 2 oz Wheyward Spirit
- 3/4 oz Yuzu Juice
- 1 Egg White
- 1 1/4 oz Cocoa Butter Syrup
- Ice
- Lemon Twist
Tips
Balance is key in cocktails. Egg whites add a smooth texture but can dilute flavor, making them ideal for offsetting acidity. To fine-tune your cocktail, use ¼ oz of an acidic component. Opt for ¾ oz of fresh or cold-pressed juice. If you’re using juice concentrates or “super juices”, ½ oz is sufficient.
- Cocoa Butter Syrup
Directions
Blend Gums in the Water.
Melt the butter with cocoa butter and vanilla. Strain and add to the Gum Blend.
Add Sugar, Blend, Strain and Keep refrigerated.
Ingredients
- 200g Hot Water
- 2.7g Acacia Gum
- 0.3g Xanthan Gum
- 110g Unsalted Butter
- 40g Cocoa Butter
- Vanilla Extract
- 200g Sugar
Tips
If crafting syrup at home is too labor-intensive, store-bought gomme or gum syrup in your chosen flavor is a practical alternative. The gum Arabic in the syrup not only alters the cocktail’s flavor profile but also helps to stabilize egg whites, producing the signature silky texture showcased in this concept.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.