Japanese Rose Sour

by Ian Wickman

Japanese Rose Sour

Lovely, almost delicate Japanese whisky perfectly balanced between sour and sweet, rose and a bit of herbal sage notes woven throughout and an amazing scent of lavender aroma on the nose! This cocktail is simply wonderful.
Prep Time 2 minutes
Total Time 2 minutes
Servings 1 drink
Author Ian Wickman


  • 1 1/2 oz Japanese Whisky (Kikori, perfectly delightful pairing, another delicate whisky might work as well)
  • 1 oz lemon juice
  • 1 oz honey rose simple syrup
  • 2 dashes lavender bitters (Scrappy’s Bitters)
  • 3 each sage leaves


  • Add all ingredients to a shaking tin and muddle thoroughly.
  • Add ice and shake long, about 10 – 15 seconds.
  • Strain into a chilled coupe and garnish with a twist of lemon and a dried rose iF you have it! Enjoy!


A beautiful example of the power of edible flowers! So many flavors and scents woven together in a bright balance… it might just be TOO easy to drink!

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