© photo by Jake Brown

© photo by Jake Brown

We made this drink for a pop-up dinner thrown by our friends at Place Invaders at an awesome rental space in the Catskills called Barn on the Pond. We were responsible for creating a pre-dinner drink to whet guests appetites for the amazing food from the crew at The Crimson Sparrow. Taking cues from their Asian cooking style we mixed up a sweet and savory take on a traditional whiskey sour that everyone loved.

Suzume Sour (makes 1 drink)

  • 2 oz Buffalo Trace Bourbon
  • 3/4 oz honey syrup (recipe below)
  • 1/2 oz yuzu extract
  • 1 barspoon white miso

In a shaker with ice add all the ingredients and shake for 15-20 seconds. You'll want to err on the side of longer shaking on this one to incorporate the miso well.

Double strain into a coupe glass or Nick and Nora glass. Garnish with a lemon twist.

Honey Syrup (makes about 1 cup, enough for 8 drinks)

  • 1/2 C honey
  • 1/2 C water

Whisk together honey and water in a small saucepan over medium heat. Bring to a boil and make sure both ingredients are incorporated before removing from the heat. Let it come to room temperature before use. Store in an airtight container for up to two weeks in the fridge.

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