A new way to enjoy an old favourite.

Next week marks National World Whiskey Day on March 27 and one of the city’s best-elevated Japanese restaurants restaurants, Miku Toronto, has a creative and frothy (and might we say very pretty) take on the classic Whiskey Sour: The Konomi Sour.

The name of this cocktail at Miku is derived from the Japanese name for a flavoured blend or “master’s konomi” — selected by a grand master of a tea ceremony lineage. It’s pretty green colour comes from matcha-infused honey used as a sweetener in the drink. Added on top for a delicious frothy layer is a cloud of beaten egg-white.

Here’s how to make this drink at home.

Konomi Sour Recipe

Ingredients

Konomi:

• 1.5oz Toki Japanese Whisky
• 1/4oz Sapin (Fir Liqueur)
• 1oz lemon juice
• 1/2oz matcha infused honey
• 1 egg white

Matcha-Infused Honey Ingredients:

• 1 cup of honey
• 1 tbsp of match powder

Method

Konomi: 

• Pour all ingredients into a shaker and dry shake to combine and froth
• Add ice and shake again
• Fill a glass with ice and strain the shaken drink over it
• Garnish with some genmaicha (roasted rice + green tea leaves)

Matcha-infused Honey:

• Bring a cup of honey to a simmer over medium heat
• Whisk in a tablespoon of matcha and remove from heat
• Allow the mixture to cool