Feb. 1 kicks off Lunar New Year and rings in the Year of the Tiger. People born during this era— every 12 years since 1902— are known to be courageous, energetic and competitive. These natural risk takers are top-notch at concealing their aggressiveness, but they can also be sensitive, funny and very generous.
To usher in the Year of The Tiger, Kikori Whiskey has taken into consideration everything that makes the tiger so special and channeled its fantastic qualities into a spicy, fruity and refreshing cocktail. Called the Spizy Yuzu Passionfruit Sour, the spirited beverage highlights Kikori’s authentically Japanese whisky distilled from local rice and ice cold mountain spring water in Kumamoto, which is located on Japan’s southernmost island of Kyushu.
What’s more, Lunar New Year is a special time for Korean American Kikori Whiskey founder Ann Soh Woods, who ushers in the new year by celebrating with family and eating traditional Korean dishes.
A 2016 gold medal winner at the 2016 San Francisco World Spirits Competition, Woods’ spirit brand was one of the first Japanese rice whiskeys to be distributed in the U.S. It is barrel-aged for at least three years in American oak, French limousin oak and sherry casks, making for velvety, smooth pour.
See below for the full recipe.
Spicy Yuzu Passionfruit Sour
1.5 oz Kikori
1 oz Yuzuri
1 oz lemon juice
.5 oz passion fruit purée
1 egg white
.75 oz Thai chili honey syrup (see note)
Angostura bitters in a small spray bottle
Chili Honey Syrup
½ cup honey
½ cup water
1 small red chili pepper
Combine all chili honey syrup ingredients in a small saucepan over heat until sugar is dissolved.
Take the saucepan off heat and let sit for one hour. Strain into a glass container and refrigerate until use.
Combine all ingredients into a cocktail shaker with ice and strain into a chilled coupe.
If you're feeling extra crafty and festive, take a tiger stencil and hold it just above the foam on the cocktail and spray bitters to create an image.