TRY THIS NOW! | Japanese YUZU Whiskey Sour скачать в хорошем качестве

TRY THIS NOW! | Japanese YUZU Whiskey Sour

This is a Japanese twist on a classic whiskey sour! That's because I'm using Yuzu juice, which is a very sharp citrus, which tastes a little like a cross between a lemon, a blood orange, a grapefruit and a tart green apple. As such, I've opted to use a slighly smaller amount of Yuzu juice than I would normally use if I was making a standard sour. Other than that, I've stuck pretty close to the classic 2:1:1 ratio, using an egg white and a little bit of Angostura bitters on the top as a garnish and to add some aromatics to this whiskey sour riff. Japanese Yuzu Whiskey Sour Recipe: 60ml Japanese Whiskey 25ml Yuzu Juice 30ml Sugar Syrup 30ml Egg White Shake with ice, and strain into a chilled coupe Shake a few drops of Angostura Bitters onto the foam and drag a pick through them to create a swirling pattern Check out my review of the Chita Distiller's Reserve here:    • Is it WORTH THE PRICE? | The Chita Distill...   ------------------------------------------------------- I'm a total whiskey nerd and this channel is all about Whiskey, Whisky, Bourbon, Rye, Pot Still Whiskey and Single Malt Whiskey. I'm always on the hunt for the best whiskey and love making whiskey review videos. My passion is for Irish whiskey, but I'm open to looking for the best Bourbon or the best scotch too! I'm an Irishman, but that doesn't stop me from enjoying whiskeys from all around the world, from Kentucky bourbon to Japanese single malts. I also love making cocktails, especially whiskey cocktails (or whisky cocktails) and really enjoy taking a classic recipe and adding my own twist to it, or making simple, 3 ingredient cocktails Make sure to subscribe for reviews every Wednesday and cocktail recipes every Friday! https://www.youtube.com/channel/TheWh... If you want, you can also check out my instagram at:   / the.whiskey.nerd   #cocktail #cocktails #cocktailrecipe 0:00 - Intro 0:27 - Ingredients 2:35 - Method 5:27 - Tasting Notes 6:45 - Wrap-up