Kurayoshi Amber Sour

Ingredients

• 60 ml Matsui Shuzo Kurayoshi 18 yrs
• 30 ml freshly squeezed lemon juice
• 20 ml simple syrup
• 1 egg white

Method

1. Add the Matsui Shuzo Kurayoshi 18 yrs, lemon juice, simple syrup, and egg white to a shaker
2. Dry shake without ice for 30 seconds to emulsify the egg white
3. Add ice and shake vigorously for 15 seconds
4. Double strain into a chilled coupe glass

Coupe glass, garnish with a lemon twist, serve with a side of premium Japanese dark chocolate