Paul Kushner
The Dao is a refined and fruit-forward take on the classic Whiskey Sour, incorporating the delicate sweetness of ume plum, the nutty depth of black rice, and the subtle spice of green peppercorn. This cocktail balances the smooth richness of whiskey with complex umami and citrus notes, creating a unique and layered drinking experience.
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Servings: 1
Ingredients
- 2 oz whiskey
- 0.75 oz lemon juice
- 0.5 oz ume plum syrup
- 0.5 oz black rice orgeat
- 1 bar spoon green peppercorn tincture or syrup
- Peppercorn or lemon slice for garnish
Instructions
- If using whole green peppercorns, lightly muddle them in the shaker to release their aroma.
- Add whiskey, lemon juice, ume plum syrup, black rice orgeat, and egg white (if using) to the shaker.
- Shake vigorously without ice to create a smooth, frothy texture.
- Shake for another 15-20 seconds to chill the mixture.
- Double strain into a chilled coupe or rocks glass over a large ice cube.
- Top with a thin lemon slice or sprinkle peppercorns, aromatic finish.
Notes
Pro Tips
- For a smoother finish, use a Japanese whisky with subtle fruit notes.
- Adjust the green peppercorn intensity by adding more or less tincture.
- Try smoking the glass with toasted black rice before pouring for an added layer of depth.
Tried this recipe?Leave a comment and let us know how it was!
Tasting Notes
The Dao cocktail is a bold yet elegant fusion of fruit, spice, and nuttiness. The ume plum syrup adds a delicate tartness, while black rice orgeat lends a creamy, earthy undertone. The green peppercorn provides a gentle warmth, making this a beautifully balanced whiskey sour with an unexpected twist.
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