Meet the Japanese Gold Sour

For occasions large and small, a toast with a tasty cocktail can be a great way to celebrate. One of our favorites is the Japanese Sour, a twist on the classic Whiskey Sour that uses kuromitsu - a dark-colored Japanese syrup not unlike molasses - and, of course, a healthy dose of Japanese whisky. We took this cocktail one step further, however, and added a dash of Rekiseisha Gold Flakes to give it some understated flair.

The original version of this cocktail was published by Kelly Magyarics on Liquor.com, though we made a few modifications. Our version is as follows:

• 2 ounces Suntory Whisky Toki

• 1/4 ounce fresh lemon juice

• 1/4 ounce fresh yuzu juice (may substitute lime juice)

• 1/3 ounce Japanese kuromitsu (may substitute honey or molasses) 

• 1/2 ounce egg whites

• A sprinkling of Rekiseisha Gold Flakes (also as garnish)

Set a coupe class in your fridge or freezer and allow it to chill.

Add your choice of Japanese whisky, lemon juice, yuzu/lime juice, kuromitsu, and egg white to a shaker without ice.

Shake vigorously for 10 seconds.

Add 2-4 large ice cubes to the shaker and shake again until the drink is chilled.

Remove the coupe glass from the fridge and strain the cocktail into it.

Garnish with a pinch of gold flakes.