The Lemon Sour: Japan’s Iconic Summer Cocktail

Though the lemon sour isn’t originally or uniquely Japanese, its citrus refreshment with a kick of whiskey or shōchū is an iconic staple in Japanese Izakayas and pubs across the country. So much so that you’d be hard pressed to find a Japanese pub that doesn’t serve it or some cocktail variation containing it.

Something about its refreshing sweet & tart taste with a light amount of alcohol makes it perfect for salarymen and women (and you) exhausted after their long workday.

Origins and History

The origins of lemon sour trace back between the 18th and 19th century, with variations appearing in cookbooks throughout history. One notable recipe believed to be the original was in 1862 by Jerry Thomas in his book “The Bon Vivant’s Companion“. It called for gin, lemon juice, sugar, and a dash of egg white. Over time, the recipe evolved, and whiskey became a popular substitute for gin. The recipe as we know it typically includes lemon juice, sugar, and some sort of spirit, usually brandy or whiskey.

The Japanese variant as we know it however, uses shochu as the spirit base. It rose in popularity in the 1950s as the post-war economic recovery from WW2 both for its availability and its affordability. New izakayas that were popping up were able to serve it without much training or investment. It also helps that the lemon juice gave it a perception of being healthier (it is somewhat, can’t deny).

Ingredients

• 2 oz Whiskey, Vodka or Shochu (Shochu is most common)
• 3/4 oz Freshly squeezed lemon juice
• 1/2 oz Simple syrup (or 1 sugar cube)
• Dash of egg white (optional for a French sour)
• Sparkling Water

1. Shake all ingredients but sparkling water with ice until chilled
2. Strain into a rocks glass filled with ice
3. Top up with sparkling water
4. Garnish with a lemon wheel or twist

That’s it! Easy to see why every pub serves it right? Optionally you can stir it as bartenders tend to do and save yourself from washing an extra shaker.

Lemon sour mixers

Since the 2010s, the pre-made cans of lemon sour have overtaken many other alcoholic conbini beverages. because of the low calorie count, convenience and shifting trend towards drinking at home or outdoors.

With its popularity, a whole host of conglomerates like Kirin, Suntory and Asahi have begun producing lemon sours with various levels of tartness, alcohol percentage and flavor profiles. It’s a good time to be a lemon sour lover on a hot Japanese summer day. Not to mention it’s cheap as hell, you can get most of them for well under $2 (300 JPY).

Conclusion

The Lemon Sour is a classic cocktail that has stood the test of time. Its tangy, citrusy flavor and versatility make it a favorite among bartenders and enthusiasts alike. Whether you stick to the original recipe or experiment with creative variations, the Lemon Sour will quench your thirst on hot Japanese summer days with little calories compared to your run-of-the-mill beer. It’s a worthwhile cocktail to stock your bar with and doesn’t require much more than you probably already have.

So the next time you’re sweating your soul out on a hot summer day, make or get yourself a lemon sour. It doesn’t matter if you make it the traditional or Japanese way, it’ll be a nice and refreshing break.

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