Ingredients
- 45 ml Bourbon or Japanese whisky
- 22 ml Yuzu juice (bottled or fresh)
- 15 ml Simple syrup
- 1 Egg white
- 1 Yuzu peel twist for garnish
Instructions
- Add the whisky, yuzu juice, simple syrup, and egg white to a shaker (no ice yet).
- Dry-shake hard for 15 seconds to whip the egg white into foam.
- Add ice and shake again for 10 seconds to chill.
- Double-strain into a chilled coupe.
- Garnish with a yuzu peel twist on top of the foam.
Notes
Where it came from
The Yuzu Sour comes from craft cocktail bars in Tokyo and was exported globally through the rise of Japanese whisky (and Japanese cocktail technique) in the 2010s. Yuzu — a Japanese citrus that tastes like grapefruit crossed with lime and mandarin — gives the sour a floral, more complex profile than lemon.
It’s having a real moment in 2025-2026 as Japanese cocktail technique becomes mainstream. Bottled yuzu juice is now widely available, making the drink accessible to home bartenders.
What it tastes like
Citrus-floral up front, slightly resinous (yuzu has a piney note that lemon doesn’t), then the whisky warmth, then the simple-syrup balance, finishing with the silky egg-white texture. More complex than a Whiskey Sour and meaningfully different.
Pairs beautifully with Japanese food — sushi, tempura, ramen, anything with miso or soy. The yuzu echoes the citrus in Japanese cuisine.
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Ingredient Spotlight
The bottles that make or break this drink.
The whisky
- Use
- Bourbon (Buffalo Trace, Maker’s Mark) or Japanese whisky (Suntory Toki, Nikka Days)
- Try
- Highball Japanese whisky for cleaner, lighter character
- Why
- Bourbon is the everyday choice; Japanese whisky elevates the drink to authentic.
The yuzu
- Use
- Bottled yuzu juice (Yakami Orchard, Kishuu) or fresh yuzu when in season
- Skip
- Lemon juice (different flavour entirely)
- Why
- Yuzu is the whole point. Substituting lemon makes it a regular Whiskey Sour.
The egg white
- Use
- One fresh egg white, dry-shake first, then wet-shake
- Try
- Aquafaba for vegan version (about 30ml)
- Why
- Foam and texture. No egg white, no sour silkiness.
Variations
Other whisky sours and citrus-led cocktails.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Equal parts lemon, lime, and grapefruit juice (about 7ml each) gets you 80% of the way there. Sudachi (another Japanese citrus) is closer if you can find it.
Japanese whisky, rye, or Irish whiskey. Scotch works but adds smoke that fights yuzu.
Aquafaba (chickpea brine, about 30ml). Same foam, no egg.
Honey syrup (1:1 honey:water) makes a Yuzu Bee’s Knees variation.
Yuzu juice, simple syrup, aquafaba, splash of cold black tea (for tannin and depth). No whisky.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Yuzu Sour?
A Yuzu Sour is whisky (bourbon or Japanese whisky), yuzu juice, simple syrup, and egg white, dry-shaken then wet-shaken and double-strained into a chilled coupe. Garnished with a yuzu peel twist.
What is yuzu?
Yuzu is a Japanese citrus fruit that tastes like grapefruit crossed with lime and mandarin. It has a complex, slightly floral, slightly piney character that’s impossible to substitute exactly. Used heavily in Japanese cooking and increasingly in cocktails.
How do you make a Yuzu Sour?
Add 45ml whisky, 22ml yuzu juice, 15ml simple syrup, and 1 egg white to a shaker with no ice. Dry-shake hard for 15 seconds to whip the egg. Add ice. Wet-shake for 10 seconds. Double-strain into a chilled coupe. Garnish with a yuzu peel twist.
Where do you buy yuzu juice?
Japanese grocery stores, Whole Foods, online (Yakami Orchard, Kishuu, Yuzu de la Maison). Some bottled yuzu juices contain salt — check the label and adjust accordingly.
Is a Yuzu Sour the same as a Whiskey Sour?
Same template (whisky, citrus, sweetener, egg white) but the citrus is yuzu instead of lemon. The yuzu has more complexity — citrus-floral-piney rather than just citrus-tart. Meaningfully different drink.
How strong is a Yuzu Sour?
About 18-20% ABV — same as a Whiskey Sour. The egg white softens the texture but doesn’t change the alcohol.
Why do I need to dry-shake first?
Dry-shaking (with no ice) whips the egg white into foam. Adding ice first dilutes the protein and you get less foam. Always dry-shake egg drinks first.
What food pairs with a Yuzu Sour?
Japanese food — sushi, sashimi, tempura, ramen, miso soup. Also light fish dishes, citrus-dressed salads, and anything Asian-leaning.
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