Yuzu Curaçao Sour with Egg White Foam

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smooth sour cocktail combining dry curaçao yuzu liqueur with fresh citrus and silky egg white foam for a balanced, elegant drink. This recipe, ready in about 7 minutes, brings together bourbon whiskey, Ferrand Dry Curaçao Yuzu Late Harvest, fresh lemon juice for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 210 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 7 min Serves 1 Cocktails cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crack 1 large egg white into a cocktail shaker without ice and dry shake vigorously for 20 seconds to create a frothy foam.
  2. Step 2: Add 1 cup ice cubes, 2 oz bourbon whiskey, 0.75 oz Ferrand Dry Curaçao Yuzu Late Harvest, 1 oz fresh lemon juice, and 0.75 oz simple syrup to the shaker.
  3. Step 3: Shake vigorously again for 15 seconds until chilled and the foam is thick and velvety.
  4. Step 4: Double strain the cocktail into a chilled coupe glass to remove any ice shards.
  5. Step 5: Garnish with 1 lemon twist, expressing its oils over the drink for an aromatic finish.

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