Sapporo Recipe

Time8m

Serves1

Japan

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Ingredients

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1
Measure and combine
Chill a highball or Collins glass by filling it with ice and set aside. In a mixing glass or shaker, add 2 tbs Japanese whisky, 1 tbs dry vermouth, 0.5 tbs yuzu juice (or fresh lemon), 1 tbs cold sake and 0.5 tsp honey syrup.
2
Mix
Add a handful of ice to the mixing glass and stir gently for 15–20 seconds until the mixture is well chilled and slightly diluted. If you prefer a slightly frothy, more integrated drink, you may briefly shake (5–7 seconds) instead, then strain.

3
Prepare serving glass
Discard the ice used to chill the serving glass and add 2–3 fresh large ice cubes (or a single large block cube).
4
Assemble
Strain the chilled cocktail base into the prepared glass over the fresh ice. Top gently with 60 ml chilled sparkling water or club soda to preserve effervescence. Stir once very gently with a bar spoon to combine (3–4 slow turns).
5
Garnish and serve
Express the oils from a yuzu or lemon twist over the surface, run the peel around the rim if desired, then drop it into the drink as garnish. Serve immediately.