Japanese Recipe

Measure whisky

Measure 2 oz Japanese whisky into the mixing glass.

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).

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.