Tokyo Sour cocktail recipe

Sake is incredibly versatile. It’s less like cabernet seamlessly pairing with red meat, and more like ‘you can enjoy it hot, cold, or even shake it into a cocktail’ – much like this Tokyo Sour (we can’t quite see cabernet transforming with the same panache). Generally quite mild and clean-cut on the palate, sake is a multi-talented Japanese drink that really knows how to match with acid as well as spice. Here, you get it all in one drink.

Despite sake being a Japanese rice wine, its production is more akin to beer. Made from rice, water, yeast and koji, the method is complex, hence there is plenty of room to create different flavours, strengths and styles. In saying that, sake isn’t tied down by any labels (except maybe ‘great cocktail ingredient’) and formally sits in its own category.

The Tokyo Sour is based on the Kyoto Sour, first made by American sommelier and author Paul Tanguay. Initially, the heat in the original came from two dashes of green Tabasco, but instead, we’ve lined the rim with togarashi (a Japanese chilli seasoning) for a spicy kiss. A strong tang comes from the lemon and grapefruit juice to keep this living up to its name and remaining sour, and it finishes with an all-round balance from the sake itself. Very true to form.

As expected, fresh juice is ideal (it’s cocktail best practice). Made from just a few ingredients, the juice flavours will be pronounced so, if you can, pull out the juicer and exercise some wrist action. You’ll be glad you did.   

We’ve also gone for pink grapefruit here as the garnish because it’s just so pretty, but regular grapefruit works well here, too. 

If you can find togarashi, great! The Japanese seven spice will bring the perfect toasty heat to your drink (and rice, eggs, noodles…), but if you can’t find it, fear not. Just combine chilli flakes or chilli powder with salt flakes and continue on your way.

Now that you’re sipping on some of Japan’s finest, you should eat some, too. Pair the Tokyo Sour with sashimi, agedashi tofu and charred edamame with a healthy crunch of sea salt. Sushi is always great, too.

Keen to see what else sake can do? Try the Saketini and learn more about the Japanese drink here.