Kyoto Sour

Gin, yuzu and lemon are shaken with egg white to form a foamy sour. A pinch of salt is included in the published ingredient list.

Kyoto Sour. Coupe served without ice, pale golden sour, white egg-white foam across surface and dehydrated lemon wheel.

Active preparation: 5 minutes

Ingredients

  • 22.5 ml Liber & Co. Japanese Yuzu Syrup
  • 60 ml Gin
  • 22.5 ml Fresh lemon juice
  • 1 piece Pasteurized egg white
  • 1 pinch Fine salt
  • 1 slice Dehydrated lemon wheel, for garnish

Instructions

  1. Measure the ingredients for mixing into a shaker. Keep Dehydrated lemon wheel aside for finishing.
  2. Seal and shake without ice for 10–15 seconds to incorporate the egg white.
  3. Add cubed ice, seal and shake firmly for 10–15 seconds.
  4. Double-strain through a cocktail strainer and a fine sieve into a chilled coupe glass without ice.
  5. Finish with the listed garnish. Serve promptly.