Hibiki Harmony Whisky, Kokuto, Bitters Recipe

Make kokuto syrup (if you don't have it)

Combine 2 parts kokuto sugar (or dark brown sugar) and 1 part hot water in a heatproof container. Stir until sugar dissolves. Cool to room temperature before using. Makes more than needed; refrigerate up to 2 weeks.

Add Hibiki Harmony whisky (2 oz), kokuto syrup (1/2 oz), 3 dashes Angostura bitters and 1 dash orange bitters into a mixing glass or cocktail shaker.

Fill the mixing glass with large ice and stir gently with a bar spoon for 30–45 seconds until well chilled and slightly diluted (about 20–25% dilution by volume is typical for stirred spirit-forward cocktails).

Strain the chilled mixture through a fine strainer into a chilled rocks glass over one large ice cube or a few fresh large cubes.

Express the oils of the orange peel over the surface of the drink by holding the peel over the glass, skin side down, and giving it a firm squeeze so the oils spray onto the cocktail.

Rub the expressed peel around the glass rim, then drop it into the drink as a garnish.

Optional: Sprinkle 1/4 tsp of demerara sugar or kokuto crystals on top of the orange peel and briefly torch with a culinary torch to caramelize for a smoky, burnt-sugar aroma. Do this carefully and let the flame extinguish before serving.