Nine – Tailed Fox Recipe

If using smoked salt for a rim, pour a small amount onto a plate. Rub the outside rim of a chilled old-fashioned or rocks glass with a lemon wedge, then gently dip the rim into the smoked salt so a thin ring adheres. Chill the glass while you mix the cocktail.

Make honey syrup ahead by stirring equal parts honey and very warm water until combined; cool before using. Juice fresh lemon and measure ingredients.

Shake the cocktail

In a cocktail shaker add 2 oz Japanese whisky, 0.5 oz dry vermouth, 0.25 oz Bénédictine, 0.5 oz fresh lemon juice, 0.25 oz honey syrup, and 2 dashes orange bitters. Fill the shaker with ice.

Vigorously shake for 12–15 seconds until the shaker is well chilled and the exterior becomes frosty. This both chills and slightly dilutes the drink to balance the spirits and honey.

Strain and serve

Discard the ice from the chilled glass (if used to chill) and place a large ice cube or sphere into the glass. Double-strain the cocktail into the prepared glass to remove small ice shards and citrus pulp.

Express the oils of a lemon twist or candied orange peel over the surface of the drink by holding it over the glass and giving it a quick squeeze so oils spritz the cocktail. Rub the peel around the rim (if not using smoked salt) and drop the peel into the drink or rest it on the rim.

Optional: Float a tiny pinch (about 1/16–1/8 tsp) of smoked salt on top for an aromatic accent, or sprinkle a faint dusting on the peel before placing it on the glass.

Serve immediately and enjoy responsibly.