Miso Whisky Sour
White miso paste stirred into a whisky sour syrup — the umami and salt amplify the grain character of the bourbon and give the egg white foam an unexpected, almost buttery depth.
Served in a coupe glass · Garnish: Toasted nori strip, sesame seeds · Difficulty: medium
Ingredients
- 2 oz Bourbon
- 0.75 oz Fresh Lemon Juice
- 0.75 oz White Miso Honey Syrup
- 1 whole Egg White
Instructions
- To make miso honey syrup: whisk 1 tsp white miso into equal-parts honey syrup until smooth.
- Dry-shake all ingredients without ice for 15 seconds.
- Add ice and shake hard 10 seconds.
- Double-strain into a chilled coupe.
- Garnish with a thin strip of nori (toasted seaweed) and a sprinkle of sesame.