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Plum sour

Plum sour
Kirk McKoy / Los Angeles Times

The plum sour was created to complement the modern Chinese cuisine served at chic Hakkasan Beverly Hills. This tart libation combines woodsy Japanese whiskey, tangy fresh-squeezed lemon juice, aromatic plum liqueur and pleasingly sweet brown sugar syrup. A single shaken ... Read more

Total time: 2 minutes | Serves 1
  • 1 1/4 ounces plum liquor, preferably Aragoshi Umeshu
  • 3/4 ounce Japanese whiskey, preferably Hakushu 12 year
  • 3/4 ounce lemon juice
  • 1 ounce egg white
  • 5 drops bitters, preferably Angostura
  • 1 bar spoon brown sugar syrup

Step 1In a cocktail shaker, combine the plum liquor, whiskey, lemon juice, egg white, bitters and syrup. Shake and pour over ice.

Note: Adapted from Hakkasan Beverly Hills. To make brown sugar syrup, combine equal parts brown sugar and water, heating until the sugar is dissolved.


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