Nagahama Madeira Cask Recipe

Optional smoked salt rim

If using smoked salt, rub the lemon twist (or a slice of lemon) around the rim of a chilled rocks glass and dip the rim lightly into a small plate of smoked salt. Set glass aside.

Prepare the melon garnish: cut a thin slice or scoop a melon ball and refrigerate until needed.

Add the whisky, honey liqueur (or honey syrup), melon liqueur (or melon syrup), dry vermouth, and freshly squeezed lemon juice to a mixing glass.

Add the orange bitters and the pinch of smoked salt (if using). The salt will enhance the honeyed and nutty notes—use sparingly.

Fill the mixing glass with large ice cubes and stir gently for 25–30 seconds until well chilled and slightly diluted. Stirring (rather than shaking) preserves the silky texture and keeps the whisky’s smoky character integrated with the sweet elements.

Strain the cocktail over fresh large ice cubes in the prepared rocks glass.

Express the lemon twist over the drink to release its oils, run it around the rim (if not using the salted rim), and drop the twist into the glass.

Garnish with the chilled melon slice or melon ball on a cocktail pick and rest it on the glass. Serve immediately.