Japanese Lemon Sour Recipe

Shochu: A Japanese distilled spirit that is similar to vodka but has a unique flavor profile.

Fresh lemon juice: Provides a zesty and bright citrus flavor that is essential for the sour component of the drink.

Simple syrup: A mixture of sugar and water that adds sweetness to balance the sourness of the lemon juice.

Club soda: Adds effervescence and a refreshing quality to the cocktail.

Lemon: Used as a garnish to enhance the visual appeal and add a hint of extra citrus aroma.

When preparing the simple syrup, ensure it is fully cooled before adding it to the cocktail shaker. This prevents the ice from melting too quickly, which can dilute the shochu and affect the overall balance of flavors in your Japanese Lemon Sour.

• shochu - Substitute with vodka: Vodka has a neutral flavor similar to shochu and works well in cocktails.

• fresh lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• simple syrup - Substitute with honey syrup: Honey syrup adds sweetness and a slight floral note.

• club soda - Substitute with sparkling water: Sparkling water provides the same effervescence without altering the flavor.

• lemon slice - Substitute with lime slice: A lime slice offers a similar visual appeal and complementary citrus aroma.

• To keep your Japanese Lemon Sour fresh and zesty, store the shochu in a cool, dark place, away from direct sunlight. This will preserve its delicate flavors.
• Freshly squeezed lemon juice can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the juice in ice cube trays and transferring the cubes to a freezer bag.
• Simple syrup can be made in advance and stored in the refrigerator in a sealed container for up to a month. This ensures you always have some on hand for your next cocktail.
• If you want to prepare the Japanese Lemon Sour in advance, mix the shochu, lemon juice, and simple syrup together and store the mixture in the refrigerator for up to 24 hours. When ready to serve, simply shake with ice, strain, and top with club soda.
• For a quick and easy garnish, slice a lemon and store the slices in an airtight container in the refrigerator. They will stay fresh for up to 3 days, ready to adorn your drink at a moment's notice.
• If you find yourself with leftover Japanese Lemon Sour, avoid freezing the entire cocktail as the club soda will lose its fizz. Instead, freeze the shochu mixture (without the club soda) in an ice cube tray. When you're ready for a drink, simply thaw the cubes, shake with ice, and top with fresh club soda.

• Pour the Japanese Lemon Sour into a small saucepan.
• Warm over low heat, stirring gently to maintain the lemon juice and simple syrup mixture.
• Do not let it come to a boil; just heat until it reaches a comfortable drinking temperature.
• Pour the warmed mixture into a glass.
• Top with club soda to restore the fizz.
• Garnish with a fresh lemon slice for that zesty touch.

• Cocktail shaker: Used to mix the shochu, fresh lemon juice, and simple syrup with ice to ensure they are well combined and chilled.

• Ice: Essential for chilling the ingredients in the cocktail shaker and for filling the glass to keep the drink cold.

• Strainer: Used to strain the mixed ingredients from the cocktail shaker into the glass, ensuring a smooth drink without ice chunks.

• Glass: The vessel in which the final drink is served. It should be filled with ice before adding the strained mixture.

• Jigger: A measuring tool used to accurately measure the shochu, fresh lemon juice, and simple syrup.

• Lemon squeezer: A tool to extract fresh lemon juice efficiently.

• Knife: Used to slice the lemon for garnish.

• Cutting board: Provides a safe surface for slicing the lemon.

Pre-make simple syrup: Prepare a batch of simple syrup in advance and store it in the fridge to save time.

Use bottled lemon juice: If you're in a hurry, use high-quality bottled lemon juice instead of squeezing fresh lemons.

Chill your glass: Keep your serving glasses in the freezer so they are already cold when you pour the drink.

Batch your drinks: Mix larger quantities of shochu, lemon juice, and simple syrup in a pitcher, then pour and top with club soda when ready to serve.