We’re simple gals over here at Rue. Most days, a beer, a glass of champagne or a G&T is the extent of our bartending. But sometimes we want to channel our favorite cocktail bar at home. Enter this twist on the classic whiskey sour that uses blood orange in place of the lemon and a Japanese whiskey made from rice! Kikori Whiskey is aged in barrels that are only lightly charred, resulting in a whiskey is lighter and exceptionally smooth, so it’s perfect for a cocktail. Cheers!

Kikori Blood Orange Sour 
1.5 oz. Kikori Whiskey
1 oz. blood orange juice
0.5 oz. honey
0.5 oz. lemon juice
1 egg white
Sprig of rosemary
Blood orange slices

Dry shake the egg white, juices, syrup and Kikori Whiskey in a cocktail shaker to froth. Add ice and shake again. Strain into a chilled glass and garnish with a blood orange slice and a sprig of rosemary.