Japanese Whiskey Sour with Yuzu & Cornflowers

This Japanese-inspired twist on the classic whiskey sour replaces lemon with bright, floral yuzu — a citrus fruit prized in Japanese cuisine for its fragrant tartness.
The drink is finished with an ISI-whipped egg white foam for a smooth, cloud-like texture.
Because pasteurized egg whites are used, this cocktail is perfectly safe to enjoy.
It’s a fun, elegant adaptation of the original whiskey sour, balancing modern presentation with refined flavor.

Ingredients (1 Cocktail)

For the Cocktail:

• 2 oz (60 ml) Japanese whisky (such as Nikka, Suntory Toki, or Hibiki)
• ¾ oz (22 ml) yuzu juice (fresh or 100% bottled)
• ¾ oz (22 ml) simple syrup (1:1 sugar to water)
• ½ oz (15 ml) pasteurized egg white (optional if not using ISI foam)
• Ice cubes

For the ISI Whipped Egg White Foam:

• 2 oz (60 ml) pasteurized egg whites
• ½ oz (15 ml) simple syrup
• Few drops of yuzu juice (optional)
• Charge with 1 N₂O cartridge in an ISI whipper and chill for 15–20 minutes.

For Garnish:

• Edible cornflowers (fresh or dried)
• Yuzu or lemon zest twist (optional)

Method

1. Prepare the ISI foam: Combine egg whites, simple syrup, and yuzu juice in your ISI whipper. Charge with one N₂O cartridge, shake well, and chill.
2. Mix the cocktail: In a shaker, combine Japanese whisky, yuzu juice, and simple syrup. Add ice and shake until well chilled.
3. Strain: Double strain into a chilled coupe or rocks glass.
4. Top with foam: Dispense a layer of the ISI egg white foam over the drink.
5. Garnish: Sprinkle cornflower petals and finish with a zest twist for aroma.