The plum sour was created to complement the modern Chinese cuisine served at chic Hakkasan Beverly Hills. This tart libation combines woodsy Japanese whiskey, tangy fresh-squeezed lemon juice, aromatic plum liqueur and pleasingly sweet brown sugar syrup. A single shaken egg white gives the cocktail frothy wings.
Time 2 minutes
Yields Serves 1
In a cocktail shaker, combine the plum liquor, whiskey, lemon juice, egg white, bitters and syrup. Shake and pour over ice.
Adapted from Hakkasan Beverly Hills. To make brown sugar syrup, combine equal parts brown sugar and water, heating until the sugar is dissolved.
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