Japanese Recipe

Name: DRAFT + TABLEs JAPANESE Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 oz Japanese whisky (blended or single malt); 0.5 oz Dry vermouth; 0.25 oz Yuzu liqueur (or yuzu juice + simple syrup); 2 dashes Angostura bitters; 1 dash Orange bitters; 1 piece Lemon twist (or yuzu peel); 1 piece Optional cherry (maraschino); 3 pieces Large ice cubes; 1 piece Cocktail mixing glass; 1 piece Bar spoon; 1 piece Strainer; 1 piece Coupe or Nick & Nora glass

Inspired by DRAFT + TABLE

Time8m

Serves1

Make Japanese Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base Spirit

2 oz Japanese whisky (blended or single malt)

Modifier & Aromatics

1/2 oz Dry vermouth

1/4 oz Yuzu liqueur (or yuzu juice + simple syrup)

2 dashes Angostura bitters

1 dash Orange bitters

Garnish

1 piece Lemon twist (or yuzu peel)

1 piece Optional cherry (maraschino)

Ice & Tools

3 pieces Large ice cubes

1 piece Cocktail mixing glass

1 piece bar spoon

1 piece strainer

1 piece Coupe or Nick & Nora glass

Method

Base Spirit

Measure whisky

Measure 2 oz Japanese whisky into the mixing glass.

Modifier & Aromatics

Add modifiers and bitters

Add 0.5 oz dry vermouth and 0.25 oz yuzu liqueur (or 0.25 oz yuzu juice + 0.25 oz simple syrup if using fresh juice) to the mixing glass. Add 2 dashes Angostura bitters and 1 dash orange bitters.

Add ice and stir

Fill the mixing glass with large ice cubes. Using a bar spoon, stir gently but thoroughly for 30–45 seconds until the mixture is well chilled and slightly diluted (mixture should be cold to the touch and slightly viscous).

Garnish & Serve

Prepare glass

If desired, chill the coupe or Nick & Nora glass by filling with ice water while mixing. Discard ice water before straining.

Strain and garnish

Using a strainer, double-strain the stirred cocktail into the chilled glass. Express the oils of a lemon twist or yuzu peel over the surface, rub the peel around the rim, then drop it in (or rest on the rim). Optionally add a maraschino cherry.

Serve immediately and enjoy. This cocktail highlights the delicate, malty, and slightly smoky profile of Japanese whisky balanced by citrusy yuzu and herbaceous vermouth.