Lemon sour, a popular cocktail in Japan, is a refreshing and simple beverage that can be enjoyed on various occasions. Made with just a few ingredients, it is easy to understand why this cocktail has become so ubiquitous. As an expert sommelier and brewer, I can shed some light on what exactly goes into making a lemon sour.
The main components of a lemon sour are shochu, soda water, and lemon juice. Shochu, often described as Japan's answer to vodka, is a distilled spirit typically made from ingredients such as barley, rice, sweet potatoes, or buckwheat. Its clean and neutral flavor profile makes it a versatile base for cocktails.
To make a lemon sour, a shot or two of shochu is combined with soda water, which adds effervescence and helps to dilute the alcohol content. The amount of soda water can vary depending on personal preference, but it is typically enough to create a light and bubbly beverage.
The star of the show, of course, is the lemon juice. Freshly squeezed lemon juice is preferred to give the cocktail a vibrant and zesty flavor. The amount of lemon juice can also be adjusted according to taste, but it is generally enough to provide a tangy kick without overpowering the other ingredients.
Now, let's talk about the proportions. While there is no hard and fast rule, a common ratio for making a lemon sour is one part shochu to three parts soda water, with the lemon juice added to taste. This ratio can be adjusted depending on personal preference for a stronger or milder cocktail. Some people might prefer a more citrus-forward drink and opt for a higher proportion of lemon juice, while others might prefer a more balanced and subtle flavor profile.
It's worth mentioning that variations of the lemon sour can be found across different regions of Japan. Some establishments might add a touch of simple syrup or sugar to sweeten the cocktail slightly. Additionally, flavored shochu, such as yuzu or plum-infused varieties, can be used to add an extra layer of complexity and aroma to the drink.
In my personal experience, lemon sours have been a go-to choice when dining at izakayas or attending social gatherings in Japan. The simplicity of the cocktail makes it a crowd-pleaser, and its refreshing nature makes it particularly enjoyable during the warmer months. I often find myself ordering a lemon sour to accompany a variety of dishes, from grilled yakitori to savory okonomiyaki.
A lemon sour is made from shochu, soda water, and lemon juice. This classic cocktail is a staple in Japan, offering a refreshing and easy-to-drink option for those looking to enjoy a light and citrusy beverage. Whether enjoyed at an izakaya or prepared at home, the combination of shochu, soda water, and freshly squeezed lemon juice creates a delightful balance of flavors that can be tailored to individual preferences.