Yamazaki Sour

The holidays aren't over just yet, and even when they do come to end, it doesn't mean the booze needs to stop flowing.  I've really come a long way since my college-drinking days, and my appreciation for quality has peaked my interest in mixology. Ever since I started dating Christian, I've learned a lot about the art -- from understanding various methods to learning the basic uses of different tools.  Despite what I've learned, I still let the master do his work in the kitchen, and over the Christmas break, Christian concocted this delicate and tart cocktail using Yamazaki 12-year for our dinner guests.  The flavors were robust but not overpowering and definitely a great way to kick off the evening of festivities.

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Yamazaki Sour

2 ounces of Yamazaki

12-year Single Malt Whiskey

1 egg white

3/4 ounce lemon juice

1/2 ounce rosemary simple syrup

Ice

2 dashes of Angostura bitters, optional

Chill a martini or coupe glass by filling it with a few ice cubes, set aside.

To make the cocktail. First separate the egg white and place into a cocktail shaker, then add whiskey, lemon juice, rosemary simple syrup. Dry shake the ingredients until nice and frothy, about one minute. Add ice and shake mixture.  Pour out ice cubes from now chilled martini/coupe glass.  Strain the mix into the chilled glass.  Garnish with Angostura bitters.