Osaka Old Fashioned Recipe
toki japanese whisky, toffee, demerara, angostura & chai
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Ingredients
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Cocktail
Optional (homemade toffee syrup)
Method
Cocktail
Build and stir
Add 2 oz Toki Japanese whisky, 0.25 oz demerara rum, 0.5 oz toffee syrup, 0.25 oz demerara syrup, 3 dashes Angostura bitters and 2 dashes chai bitters into a mixing glass.
Fill the mixing glass with ice (enough to chill properly) and stir briskly for 20–30 seconds until well chilled and slightly diluted (target ~20–25% dilution).
Place a large ice cube in a chilled old fashioned glass. Strain the mixed cocktail over the large ice cube.
Express the oils of 1 piece of orange peel over the drink by holding it skin-side down above the glass and giving it a firm squeeze, then rub the rim with the peel and drop it in as garnish.
Optional (make toffee syrup)
Make quick toffee syrup
In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add 0.25 cup brown sugar and 1 tbsp water. Stir until sugar dissolves and mixture is bubbling and slightly caramelized (2–3 minutes). Remove from heat and carefully whisk in 2 tbsp heavy cream until smooth. Let cool to room temperature before using. Makes roughly 2–3 oz; store refrigerated up to 2 weeks.