The Kimoto

Matthew Kelly

This eponymous Whiskey Sour variation from New York City’s Asian-inspired rooftop beer garden, the Kimoto, combines savory herbs with maple syrup, orange marmalade and bourbon for a drink that tastes like an autumnal walk through the park. It’s frothy egg white head gets a garnish of swirled orange bitters, which not only looks pretty but also adds a citrusy kick and aroma.

The Kimoto

FLAVOR PROFILE
Sweet, Sour
STRENGTH
DIFFICULTY
intermediate

INGREDIENTS

  • 2 oz Four Roses Bourbon
  • 0.75 oz Fresh Lemon Juice
  • 0.25 oz herb-infused syrup
  • 0.25 oz Maple Syrup
  • 0.75 oz Egg Whites
  • 1 barspoon Orange Marmalade
  • 3 dashes Orange Bitters

INSTRUCTIONS

Step one

Dry shake all ingredients, save for the orange bitters in a shaker tin.

Step two

Break seal on the tin and add ice to the shaker. Shake again for at least 1 minute.

Step three

Using a Hawthorne strainer, strain into a chilled coupe glass.

Step four

Garnish with orange bitters and swirl into the egg white foam with a toothpick.

Contributed by Kimoto, New York, NY