The Amaretto Sour has often gotten a bad rap due to overly sweet, unbalanced examples, but New York City cocktail bar Katana Kitten offers a version that will change anyone’s mind. Owner and head mixologist Masahiro Uroshida devised an Amaretto Sour that uses bold rye whiskey as a base and incorporates Japanese ingredients, like ume and shiso, for an utterly unique—and delicious—drink.
With smoked brisket on the menu, we explore different pairing opportunities with bourbon neat and in a refreshing summer cocktail.
This virtual tasting features two examples of how toasted and charred oak barrels can affect the flavor profile of American whiskey. With special guest Adam Harris, senior ambassador, American whiskey at Beam Suntory.