0 (0)


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.


Potato pancakes with fresh whipped lemon cream and salmon eggs
Potato pancakes with fresh whipped lemon cream and s...

Chocolate German pancake
Chocolate German pancake

Duck skewers
Duck skewers

Olive oil mash
Olive oil mash

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

The old one two
Margarita popsicles
Cocktail cubes
Mother's Ruin