Cocktail recipe: Plum sour

The plum sour was created to complement the modern Chinese cuisine served at chic Hakkasan Beverly Hills. This tart libation combines woodsy Japanese whiskey, tangy fresh-squeezed lemon juice, aromatic plum liqueur and pleasingly sweet brown sugar syrup. A single shaken egg white gives the cocktail frothy wings.

Hakkasan Beverly Hills, 233 N. Beverly Drive, Beverly Hills, (310) 888-8661, hakkasan.com/beverlyhills.

jessica.gelt@latimes.com

Plum sour

2 minutes. Serves 1

1 1/4 ounces plum liquor, preferably Aragoshi Umeshu

3/4 ounce Japanese whiskey, preferably Hakushu 12 year

3/4 ounce lemon juice

1 ounce egg white

5 drops bitters, preferably Angostura

1 bar spoon brown sugar syrup

In a cocktail shaker, combine the plum liquor, whiskey, lemon juice, egg white, bitters and syrup. Shake and pour over ice.

EACH SERVING

Calories 133

Protein 3 grams

Carbohydrates 10 grams

Fiber 0

Fat 0

Cholesterol 0

Sugar 9 grams

Sodium 64 mg

NOTE: Adapted from Hakkasan Beverly Hills. To make brown sugar syrup, combine equal parts brown sugar and water, heating until the sugar is dissolved.