Shiso Malt Sour
A low-proof whisky sour built on Japanese single malt, shaken with shiso, egg white, lime juice, simple syrup, and a touch of absinthe. It is lightly tart and lightly sweet, and light in alcohol at about 13% ABV.
7
Dry-shake, then shake with ice and fine-strain into a chilled egg coupe
Shiso Malt Sour
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Volume232 ml
Strength13% ABV
Alcohol30 ml (24 g)76 ml of vodka (40%)2.5 shots (of 30ml)
Sugar14 g (6.1%)3.5 sugar cubes
Acidity0.57%
Sweet vs sourBalanced
Jim Meehan (Spring 2009)
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- Same: Egg white, .75 oz lime juice and .75 oz simple syrup, dry-shaken, then shaken and strained into a chilled egg coupe.
- Different: Pisco instead of whisky; no shiso or absinthe; drops of Angostura on top as the garnish.
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The hibiscus-infused wheat whiskey and lemon juice in place of the Japanese malt, shiso and absinthe make it floral and citrus-forward rather than herbal-anise.
- Same: 2 oz whiskey, egg white and .75 oz simple syrup, dry-shaken, then shaken and strained into a chilled egg coupe.
- Different: Hibiscus-infused wheat whiskey instead of Japanese malt; lemon juice instead of lime; no shiso or absinthe; a lemon twist.
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Rye instead of Japanese malt and lemon instead of lime make it spicier and more citrus-forward, with less shiso and absinthe herbal-anise character.
- Same: 2 oz whiskey, egg white and .75 oz simple syrup, dry-shaken, then shaken and strained into a chilled egg coupe.
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Pisco instead of whisky, with lemon, elderflower, a Pernod rinse and allspice, makes it lighter, fruitier and floral-spiced, losing the shiso herbaceousness.
- Same: Egg white, dry-shaken, then shaken and strained into a chilled egg coupe.
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Reposado tequila, ginger beer, and pineapple juice instead of the whisky, egg white, and shiso make it fruitier, ginger-spicier, less creamy, and more diluted.
- Same: .75 oz lime juice and .25 oz absinthe, shaken.
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Shiso Malt Sour