Shōgun Manhattan Recipe

Chill glass

Place the coupe or Nick & Nora glass in the freezer for at least 5–10 minutes or fill it with ice and water while you prepare the cocktail to ensure it is well chilled.

Measure ingredients

Using a jigger, measure 2 oz Suntory Toki Japanese whiskey, 0.5 oz Chinola passionfruit liqueur, 0.75 oz dry vermouth, 0.25 oz Pierre Ferrand Curaçao, and 1 dash Angostura bitters into the mixing glass.

Add ice and stir

Fill the mixing glass with large, fresh ice. Stir gently with a bar spoon for 20–30 seconds (about 20–30 revolutions) until the mixture is well chilled and lightly diluted — the glass should feel very cold and the liquid should be slightly viscous.

Strain

Discard the ice/water from the chilled serving glass if used. Using a Hawthorne or julep strainer, double-strain (if you prefer extra clarity) the cocktail from the mixing glass into the chilled coupe or Nick & Nora glass.

Garnish

Express the oils of an orange peel over the surface of the cocktail by holding it with the outer skin facing down above the glass and giving it a firm twist. Run the peel around the rim, then drop it into the drink as a garnish.

Serve immediately. The Shōgun Manhattan is best enjoyed chilled and sipped slowly to appreciate the floral-fruity notes from the Chinola and Curaçao balanced against the bright, crisp character of the Toki whiskey and dry vermouth.

Ensure all barware is clean and the serving glass is properly chilled before pouring. Use fresh, clear ice for stirring to minimize unwanted dilution and maintain visual clarity.