Today's cocktail is a riff on the Arigato Sour, inspired by the recipe published in The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig. The drink was created by the author's friend, bartender and former Palermo soccer star Salvatore Tafuri.
A great option for whiskey and non-whiskey lovers alike, you'll find this cocktail to be incredibly smooth and balanced, featuring Suntory Toki whisky, elderflower liqueur and a perfect, pillowy layer of egg white.
In our version, we swapped plum gin liqueur for sloe gin (a recent addition to our bar) and we subbed in fresh lime juice for kabosu juice. While kabosu is a popular citrus in Japan, it can be hard to find in the States. Similar to lime or yuzu, it adds even more striking acidity to the cocktail.
The Arigato Sour is an amazing apértif that tastes as good as it looks. We look forward to adding it to our regular rotation.
