Arigato Sour, like any other sour, contains a sweet, a sour, a spirit, and, in this case, an egg white to create a frothy, creamy texture and tie all of the ingredients together.
This vintage sour is a pre-Prohibition era hit that never gets old.
This fragrant gin fizz is not excessively sweet, allowing the caramelized plum taste to stand out.
The Amaretto Sour was a famous cocktail in the 1980s, when amaretto liqueur and sour cocktails (such as the Whiskey Sour or New York Sour) were quite popular.
The Gin Fizz has fresh and flowery overtones, making it a refreshing drink to enjoy on warm days.
This frothy-topped drink from chef Kat Turner of Highly Likely in Los Angeles is herbal and zesty, with tart lemon juice balanced by a salty and sweet preserved lemon syrup.
Kim Kyungmoon's sweet and sour soju drink is reminiscent of the tart creaminess of a gin fizz, but with punchier, grain-forward overtones of Golden Barley 40% soju instead of floral gin.
"The inspiration for this cocktail was to create an Italian-leaning, aperitivo-style fizz," explains Jupiter's beverage director, Rob Giles.
The recipe for this cocktail is largely based on the Prohibition-era Scofflaw cocktail, which contains rye whiskey, dry vermouth, grenadine, and lemon juice.
This bright purple drink, prepared with Concord grapes, gin, Port wine, and lemon, is frothy, delicious, and refreshing.
The Pisco Sour originated in Lima, Peru, and this variation, with a frothy egg white topping, was developed in the United States.
While the Chan Chan boasts appealing ingredients and powerful flavors, Charanda is the true star of the show here.