How to Make a Japanese-style Whiskey Sour (by Jason Yee)

Jason Yee's bar, Dear Hearts and Chilled Spirits, is more about fun drinks, but it’s his Japanese-style whiskey sour that hits different. He strips the drink back to its essentials. No egg white and no substitutes. The texture comes from technique rather than ingredients.

Ingredients:

Bourbon - 45ml

Lemon juice - 20ml

Simple syrup (2:1 ratio) - 10ml

Angostura bitters - 2 dashes

Saline (salt) solution - 2 drops

Method:

Put all the ingredients in a cocktail shaker, and shake (in the "hard shake" method). Pour into a chilled glass.

This recipe leans on the "hard shake" created by Japanese bartender Kazuo Uyeda, a stylised three-point motion that controls how the ice moves in the shaker.