Drawing inspiration from traditional sour cocktails, the Yuzu Sour blends the familiar sweet and sour taste with a twist of east Asian flair. Featuring yuzu, a citrus favorite in East Asia, this cocktail mirrors the delightful taste of a Lemon Cream tart. The combination of yuzu’s zesty tang and the smoothness of Wheyward Spirit offers a simple, yet unforgettable cocktail experience.
2 oz Wheyward Spirit
¾ oz Yuzu Juice
1 Egg White
1 ¼ oz Cocoa Butter Syrup*
Ice
Lemon Twist
Combine Wheyward Spirit, Yuzu Juice, Egg White, and Cocoa Butter Syrup in a shaker. Dry shake (without ice) for 20-30 seconds to emulsify the egg white. Add ice and shake for another 10-15 seconds. Strain the cocktail into a chilled rocks glass. The egg white will create a frothy top layer. Garnish with a lemon twist.
*Cocoa Butter Syrup:
200 g Hot Water (8 oz)
2.7 g Acacia Gum (¼ tsp)
0.3 g Xanthan Gum (A pinch, about ⅛ tbsp)
110 g Unsalted Butter (4 oz)
40 g Cocoa Butter (1.5 oz)
Vanilla Extract (1 tbsp)
200 g Sugar (8 oz)
Blend Gums in the Water. Melt the butter with cocoa butter and vanilla. Strain and add to the Gum Blend. Add Sugar, Blend, Strain and keep refrigerated.
Tip: Measuring the ingredients for the syrup using grams is the preferred method, but if you don't have a scale, we've included another method using ounces, teaspoons, and tablespoons.
Tip: If crafting syrup at home is too labor-intensive, store-bought gomme or gum syrup in your chosen flavor is a practical alternative. The gum Arabic in the syrup not only alters the cocktail’s flavor profile but also helps to stabilize egg whites, producing the signature silky texture showcased in this concept.
Drawing inspiration from traditional sour cocktails, the Yuzu Sour blends the familiar sweet and sour taste with a twist of east Asian flair. Featuring yuzu, a citrus favorite in East Asia, this cocktail mirrors the delightful taste of a Lemon Cream tart. The combination of yuzu’s zesty tang and the smoothness of Wheyward Spirit offers a simple, yet unforgettable cocktail experience.
2 oz Wheyward Spirit
¾ oz Yuzu Juice
1 Egg White
1 ¼ oz Cocoa Butter Syrup*
Ice
Lemon Twist
Combine Wheyward Spirit, Yuzu Juice, Egg White, and Cocoa Butter Syrup in a shaker. Dry shake (without ice) for 20-30 seconds to emulsify the egg white. Add ice and shake for another 10-15 seconds. Strain the cocktail into a chilled rocks glass. The egg white will create a frothy top layer. Garnish with a lemon twist.
*Cocoa Butter Syrup:
200 g Hot Water (8 oz)
2.7 g Acacia Gum (¼ tsp)
0.3 g Xanthan Gum (A pinch, about ⅛ tbsp)
110 g Unsalted Butter (4 oz)
40 g Cocoa Butter (1.5 oz)
Vanilla Extract (1 tbsp)
200 g Sugar (8 oz)
Blend Gums in the Water. Melt the butter with cocoa butter and vanilla. Strain and add to the Gum Blend. Add Sugar, Blend, Strain and keep refrigerated.
Tip: Measuring the ingredients for the syrup using grams is the preferred method, but if you don't have a scale, we've included another method using ounces, teaspoons, and tablespoons.
Tip: If crafting syrup at home is too labor-intensive, store-bought gomme or gum syrup in your chosen flavor is a practical alternative. The gum Arabic in the syrup not only alters the cocktail’s flavor profile but also helps to stabilize egg whites, producing the signature silky texture showcased in this concept.
This cocktail is not just a drink; it’s a homage to Caravaggio’s "Basket of Fruit”. Each sip is like a brushstroke, lending the rich, dark sweetness of figs with the tartness of pomegranate, all grounded by Wheyskey’s warmth. The egg white adds a smooth, painterly texture, reminiscent of the way light plays across Caravaggio’s fruits.
