For National World Whisky Day, we bring you The Konomi Sour
A new way to enjoy an old favourite.
Next week marks National World Whiskey Day on March 27 and one of the city’s best-elevated Japanese restaurants restaurants, Miku Toronto, has a creative and frothy (and might we say very pretty) take on the classic Whiskey Sour: The Konomi Sour.
The name of this cocktail at Miku is derived from the Japanese name for a flavoured blend or “master’s konomi” — selected by a grand master of a tea ceremony lineage. It’s pretty green colour comes from matcha-infused honey used as a sweetener in the drink. Added on top for a delicious frothy layer is a cloud of beaten egg-white.
Here’s how to make this drink at home.
Konomi Sour Recipe
- 1.5oz Toki Japanese Whisky
- 1/4oz Sapin (Fir Liqueur)
- 1oz lemon juice
- 1/2oz matcha infused honey
- 1 egg white
Matcha-Infused Honey Ingredients:
- 1 cup of honey
- 1 tbsp of match powder
- Pour all ingredients into a shaker and dry shake to combine and froth
- Add ice and shake again
- Fill a glass with ice and strain the shaken drink over it
- Garnish with some genmaicha (roasted rice + green tea leaves)
- Bring a cup of honey to a simmer over medium heat
- Whisk in a tablespoon of matcha and remove from heat
- Allow the mixture to cool