Inspirado en los clásicos, Manhattan y Old Fashioned, con Bulleit Bourbon, Brandy Saint-Rémy, Vermouth Rosso, bitters, pitaya, piña y un dulce de Ron Zacapa.

OLD MANHATTAN

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

balanced smoke and spicy notes. hints of citrus, apple and oak.

If you don't have honey syrup ready, combine equal parts honey and very hot water (1:1) and stir until fully dissolved. Cool to room temperature before using.

Prepare honey syrup

Add the whisky, Calvados, orange liqueur, fresh lemon juice, and honey syrup into a mixing glass or cocktail shaker.

Add the smoked chili bitters. If you don't have smoked chili bitters, add 2 dashes Angostura and a very small pinch (less than 1/16 tsp) of smoked chili flakes into the mixing glass so the spice integrates; you can strain out any solids later.

Fill the mixing glass with plenty of ice and stir briskly for 20–30 seconds until the exterior of the glass is nicely chilled and slightly frosted. Stirring chills and dilutes gently while keeping the spirit-forward profile and clarity.

Place one large clear ice cube into a chilled old-fashioned glass.

Strain the mixed cocktail over the large ice cube.

Express the orange twist over the glass: hold the twist skin-side down over the drink and give it a sharp squeeze to spray the oils across the surface, then run the peel around the rim and drop it into the drink as garnish.

Optional: briefly flame the expressed orange oil over the surface by holding the twist over a lit match or lighter and giving a quick squeeze so a tiny flash caramelizes the oils — this adds aroma. Extinguish flame quickly and do not burn the peel.

Optional: float a thin apple slice on the ice for visual and aromatic reinforcement of the apple note.

Serve immediately. Tasting profile should show balanced smoke from the whisky, warm spice from the bitters, bright citrus from lemon and orange oil, apple fruit from the Calvados, and gentle honeyed sweetness tying everything together.

If the cocktail tastes too smoky or strong, reduce whisky to 1.75 oz or increase honey syrup to 0.5 oz. If you want more citrus lift, increase lemon to 0.75 oz.

Japanese single malt whisky (Yoichi-style or other peaty whisky)

Calvados or good-quality apple brandy

Orange liqueur (Cointreau or triple sec)

Fresh lemon juice

Honey syrup (1:1 honey to hot water, cooled)

Smoked chili bitters (or Angostura + a tiny pinch smoked chili flakes)

Orange twist (for garnish)

Large clear ice cube

Light flamed orange oil (for aroma)

Optional apple slice (thin)

Yoichi Grande

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malbec

Make Yoichi Grande Recipe in just 8m. balanced smoke and spicy notes. hints of citrus, apple and oak.

Yoichi Grande Recipe

Descriptors

Tasting Notes

Food Pairings

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