JapaneseMedium · Cold
Yuzu Whisky Cloud
A silken whisky sour elevated with cloud-like egg white foam and a bright citrus finish, topped with crisp effervescence for a contemplative, balanced highball.
Prep
5 min
Cook
2 min
Total
7 min
Method
1
Crack 1 egg and separate the white into a large bowl. Reserve the yolk for another use. Whisk vigorously with a balloon whisk until the white triples in volume, reaches a smooth, glossy consistency, and holds soft peaks, about 3 minutes. Set aside.
2
Combine 90ml whisky, 45ml fresh grapefruit juice, and 15ml agave syrup in a shaker tin. Fill the tin with cubed ice to the top. Secure the lid and shake with intense, full-arm vigor for 20 seconds to fully chill and dilute the mixture.
3
Double-strain through a fine-mesh strainer into four chilled coupe glasses, dividing equally. The liquid should appear clear and luminous against the glass.
4
Spoon 7-8ml of the prepared egg white foam gently over the surface of each cocktail, letting it float and spread into a smooth, unbroken layer across the top.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
54
per serving
Low salt · 19mg
Protein
1g
Carbs
7g
Fat
0g
Sodium
19mg
Dairy FreeGluten Free
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.1
per serving
BCarbon
Egg white drives 42% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
5
Sweet
1
Salty
5
Sour
4
Bitter
3
Spicy
Textures
CrispSilkySmoothSoft
Aromas
CitrusHerbalSmokyVanillaWoody
Kitchen Equipment
Primary Tool
Shaker TinTechniques
Safety & Storage
High Risk Population
This recipe contains raw egg white foam. Pregnant women, infants, elderly individuals, and immunocompromised persons should avoid consumption due to salmonella and bacterial contamination risk.
Handling
Use only fresh, refrigerated eggs. Do not allow raw egg white to remain at room temperature for more than 2 hours. Whisked foam should be used immediately after preparation.
Cross Contamination
Clean all utensils, bowls, whisks, and strainers thoroughly with hot soapy water after contact with raw egg white to prevent cross-contamination with ready-to-eat foods.
Storage
Keep eggs refrigerated at 40°F (4°C) or below until use. Prepared egg white foam may be stored in a sealed container refrigerated for up to 24 hours but texture will degrade.
Drug Interaction
This cocktail contains significant alcohol content. Individuals taking medications that interact with alcohol, those with liver conditions, pregnant women, or those operating machinery should avoid consumption.
Pro Tips
Technique
When whisking egg whites, maintain a steady, controlled motion—think of drawing small circles in silk. The goal is not speed but consistency: a glossy surface that holds its peaks like fresh snow on hinoki bark. Rushing creates uneven texture, and texture is everything.
Substitution
If yuzu is available in season, substitute it for the grapefruit at equal volume—the ume sourness will complement the whisky character differently, offering a softer fruit backbone while maintaining that essential citrus clarity.
From the chef
In Tokyo, I watched a master bartender spend three minutes perfecting a single egg white foam—each bubble a vessel for air, for lightness. This Yuzu Whisky Cloud is my meditation on that philosophy: the citrus clarity of grapefruit meeting whisky vanilla warmth, separated by that cloud of silken foam. The club soda rises through it like morning mist through a cedar forest, and in that moment of effervescence, I find the balance I have sought in every highball I have ever crafted.
TagsWhisky CocktailEgg White FoamCitrusHighballEffervescentSourRefreshingAlcoholic
AllergensEggs
Source: generated · June 13, 2026