Restaurants›Plonk Missoula›Intermundi Recipe

Intermundi Recipe

Time10m

Serves1

Japanese Whisky, Scotch Whisky, Okinawa-seaweed syrup, Tea bitters. Served with a neat pour of Yamazaki 18yr and a neat pour of Aberlour 18yr whiskies.

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Ingredients

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Cocktail

1 oz Japanese whisky (base blend)1 oz Scotch whisky (smoky/peaty or Highland, complementary)1/2 tbs Okinawa seaweed syrup3 dashes Tea bitters1 dash Angostura or orange bitters (optional, for balance)1 piece Orange peel (expressed)1 piece Large clear ice cube(s)

Neat pours (served alongside)

3/4 oz Yamazaki 18yr (neat pour)3/4 oz Aberlour 18yr (neat pour)

Method

Cocktail

Stir, strain, and garnish

Add Japanese whisky (1 oz), Scotch whisky (1 oz), Okinawa seaweed syrup (0.5 tbs), and tea bitters (3 dashes) into a mixing glass filled with plenty of fresh ice.

If using the optional balancing bitters, add 1 dash now.

Stir gently with a bar spoon for 25–35 seconds (about 30 full rotations) until the mix is well chilled and slightly diluted — the glass should become lightly frosted and the ice will look slightly tacky.

Place a large clear ice cube into a chilled old fashioned / rocks glass.

Strain the stirred cocktail into the prepared rocks glass over the large ice cube using a Hawthorne or fine strainer to catch small chips.

Express the oils of one piece of orange peel over the drink, then rub the peel around the rim and drop it in as garnish.

Serve immediately.

Neat pours

Pour 0.75 oz neat Yamazaki 18yr into a small tasting glass and set alongside the cocktail.

Pour 0.75 oz neat Aberlour 18yr into a second small tasting glass and set alongside the cocktail.

Present the cocktail with both neat pours on a small tray or coaster so the guest can alternate sips between the Intermundi cocktail and the two single-malt pours.