How it tastes
Yuzu is the part that lifts this beyond a standard whisky sour. It's brighter than lemon and slightly more aromatic, with a hint of bergamot. The whisky carries the body. The egg white gives the foam that holds the bitters dramatically on top. Drinks like a sour should: tart first, sweet second, bitter on the finish.
Why we built it
The whisky sour is one of the cleanest classics. It rewards small ingredient swaps. Yuzu is harder to get hold of than lemon, but the difference in the glass is real. Once we started using fresh yuzu (when we can get it) the drink kept its place on the menu without arguing.
Where to drink it
On the menu at Dissolved Solids, Damansara Kim, Petaling Jaya. Reserve a table for the easiest seat.