Sempuku Shinriki 85 Recipe

Chill glass

Place a rocks glass or old-fashioned glass in the freezer for 5–10 minutes or fill it with ice water while preparing the cocktail to chill.

Prepare syrup (if not ready)

If you don't have demerara syrup ready, combine 2 parts demerara sugar with 1 part hot water, stir until dissolved, cool to room temperature and refrigerate until needed.

Combine ingredients

In a mixing glass or shaker filled with ice, add 1.5 oz Japanese whisky, 0.5 oz aged rum, 0.25 oz génépy (or green Chartreuse), 0.25 oz dry vermouth, 0.25 oz demerara syrup, 0.5 oz fresh lemon juice, 0.25 oz fresh yuzu juice, and 2 dashes Angostura bitters.

Stir or shake

For a slightly brighter, aerated finish, shake vigorously for 10–12 seconds. For a smoother, silkier texture, stir the mixture in the mixing glass with bar spoon for 20–30 seconds until well chilled and slightly diluted.

Prepare glass

Discard ice water from the chilled rocks glass (if used) and add a single large ice cube.

Strain

Double-strain the cocktail over the large ice cube into the chilled rocks glass using a Hawthorne and fine mesh strainer (if shaken, fine strain is recommended to remove small ice chips).

Express lemon oil

Take a lemon twist and hold it over the glass, skin side down; give it a firm twist to express the oils across the surface of the drink, then rub the rim with the twist and drop it into the glass.

Optional smoke/aroma

If using smoked rosemary: briefly torch or char the sprig, then hover it over the glass for a few seconds to impart a subtle smoky herbal aroma, or place it gently on the ice as garnish.

Serve immediately and enjoy. The Sempuku Shinriki 85 balances Japanese whisky umami and malt with dark rum depth, herbal lift from génépy and vermouth, citrus brightness from lemon and yuzu, and rounded sweetness from demerara.