Arigato Sour

A play on a sweet and tart whiskey sour featuring a citrus you may not have tried before.

Arigato Sour

Frederick Hardy II / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Total Time:
5 mins
1 serving

For anyone who doesn’t consider themselves a whiskey drinker, this is the cocktail for you. Salvatore Tafuri’s Arigato Sour is a light and refreshing tipple that’s more evocative of a gin drink, where the supplemental ingredients have more of an opportunity to shine, than a robust whiskey cocktail where the additional ingredients are more second fiddle. It’s the perfect example of the versatility of whiskey, where the sweeter ingredients offer a nice counterbalance and allow the spirit to sing without dominating the palate. 

Like any sour, the Arigato Sour has a sweet, a sour, a spirit, and, in this case, an egg white to create a frothy, creamy texture and bind all the ingredients. The heavy sweetness of the plum liqueur and St-Germain, an aromatic liqueur flavored with elderflower, balances out the whiskey while the kabosu juice finishes with a hint of citrus.The tart punch from the kabosu juice cuts through the richness of the whiskey and the duo of sweet liqueurs while also imparting a delightful aroma of citrus blossoms. The addition of the egg white only softens the overall drink and brings an airiness that’s both refreshing and gives the drink a generous mouthfeel. 

Kabosu is a small, powerful citrus fruit that is popular in Japan. Similar to a sudachi or yuzu, the kabosu has a fragrant aroma and notes of fresh citrus flowers. It’s more complex than a lemon or lime while still providing striking acidity. It can be harvested while still green or brought to full ripeness as it turns yellow. Add a splash to a gin and tonic in place of lime for a surprising, floral hit of acidity. 

Tafuri uses Suntory Toki Japanese whiskey in his creation due to its fruit-forward characteristics. With stone fruit and herbaceous honey on the nose and strong green apple and citrus on the palate, this whiskey is a lighter and brighter addition than other whiskeys on the market. The kabosu brings out those lighter notes in the whiskey and really ties the drink together.

If kabosu juice is tricky to find, using lime or yuzu in its place still presents a fantastic cocktail. And with the ease of finding these ingredients at any liquor store, this is a drink that should surely be added to your roster.


  • 1 1/2 ounces Japanese whiskey (such as Suntory Toki)

  • 1/2 ounce elderflower liqueur (such as St-Germain)

  • 1/2 ounce kabosu juice (such as Yakami Orchard)

  • 1/2 ounce plum gin liqueur (such as Averell)

  • 1/2 ounce simple syrup

  • 1 egg white

  • Edible flower (optional)


  1. Combine whiskey, elderflower liqueur, juice, plum gin liqueur, simple syrup, and egg white in a cocktail shaker. Place lid on shaker; shake without ice for 15 seconds. Add ice to shaker; cover and shake until chilled, about 15 seconds. Strain into a large coupe glass; garnish with an edible flower, if desired.


Kabosu is a citrus that is closely related to yuzu. Find kabosu juice at most Japanese grocery stores or online at Substitute with yuzu or fresh lime juice if kabosu juice is unavailable. Find plum gin liqueur online at

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