Worldwide icon-chevron-right South Pacific icon-chevron-right Australia icon-chevron-right Sydney icon-chevron-right The Suppai Saiyan
The Suppai Saiyan
Photograph: Daniel Boud

The Suppai Saiyan

By Zikra Armeda, Sokyo Lounge

By Time Out editors


•40ml Hakushu 12yo Single Malt Whisky

•20ml Miyagikyo Single Malt Whisky

•1 tbspn Japanese marmalade

•15ml simple syrup

•30ml blend of Japanese citrus juice

•Dash of egg white

•Citrus peel (garnish)



Add all ingredients to a shaker and perform a dry shake (without ice) before shaking the drink a second time with ice. Strain liquid into a rocks glass filled with ice and garnish with citrus peel.

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The best bartenders are much more than impatient pourers of drinks who give you your change on a saucer. Zikra Armeda, for one, works on building a rapport with her customers. “I was interacting with a customer once and they gave me their baby and asked me if I would leave my current position to take up babysitting!” she recalls. “It was a proud moment, and a great laugh among the bar staff.” Sokyo is highly regarded both as a bar and a Japanese restaurant, and Zikra was determined to showcase Japanese whisky in her east-meets-west variation on the classic Whisky Sour. “When the Japanese took whisky-making from Scotland in the early 1900s, they ended up creating something special. We are also taking the western condiment marmalade and reinventing it with Japanese ingredients.”


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