Towpath Barrel Aged Gin, Aperol, Punt e Mes, Lemon Juice, Turbinado.

Vermilion Delight

OLD FASHIONED

Japanese blended whisky. Light & playful with a touch of peat that doesn't overpower the notes of orchard fruit.

Combine 1 tablespoon honey, 1 tablespoon water, and the thinly sliced ginger in a small saucepan. Warm gently over low heat, stirring until honey dissolves (do not boil). Let steep off heat for 10 minutes to infuse, then strain out ginger and cool. Yield roughly 1 ounce; use 1/2 ounce in cocktail and reserve remaining for another use. Store refrigerated up to 1 week.

Make honey-ginger syrup

Prepare garnish: cut a thin apple slice and set aside. Cut a long lemon peel for a twist and keep both chilled.

Chill: Place a rocks glass or old-fashioned glass in the freezer or fill with ice to chill while you build the cocktail.

Build & stir: In a mixing glass filled with plenty of ice, combine 2 oz Akashi Japanese blended whisky, 0.75 oz fresh apple juice, 0.5 oz fresh lemon juice, 0.5 oz honey-ginger syrup, 0.25 oz dry vermouth (if using), and 1 dash Angostura bitters. Stir gently for 20–30 seconds until well chilled and slightly diluted.

Prep glass: Remove ice from chilled rocks glass and add one large clear ice cube or fresh regular ice.

Strain: Double-strain the stirred cocktail into the prepared rocks glass over the ice cube using a Hawthorne and a fine mesh strainer to keep the drink silky.

Peat accent (optional): If you want to emphasize the Akashi's light peat without overpowering, give the surface one gentle spritz of a peated whisky aroma spray or carefully float 1–2 drops of peat-smoked water on top. Alternatively, briefly wave a small piece of lightly smoked wood near the glass and cover to trap the smoke for 5–7 seconds, then remove cover.

Garnish & finish: Express the lemon twist over the drink to release oils, rub the rim with the peel, then drop it in. Lay the thin apple slice on the ice edge or skewer it and rest it across the glass. Serve immediately.

Tasting notes: Sip slowly to appreciate Akashi’s orchard-fruit notes first, with honeyed ginger and apple supporting the fruit, and a gentle peat whisper rounding the finish.

Akashi Japanese blended whisky

Fresh apple juice (preferably cloudy or light-filtered)

Fresh lemon juice

Honey-ginger syrup (see garnish & syrup section for prep)

Peated aroma spray or peat-smoked water (optional, for light peat accent)

Dry vermouth (optional — for softer finish)

Angostura bitters

Honey

Water

Fresh ginger (thinly sliced)

Apple slice (thin, for garnish)

Lemon peel (long twist)

AKASHI

KUROSAWA TOKUBETSU JAPANESE JUNMA SE

HAKKAISAN TOKUBETSU JUN

HAKKAISAN

Blended Whisky. Starts off with Bergamot orange peel, tobacco leaves and a bit of leather. On the palate, brown sugar-coated prunes are front and center, balanced with hints of green apple, black currant & vanilla custard.

The Lucky Cat "May"

URAKASUMI A

Dreamy Clouds RIHAKU Tokubetsu Junmai Nigori Rice Gohyakumangoku SMV: +3.0 Acidity: 1.6 Bright, lean & chewy | sweet rice flavors | fruity characteristics | Junmai Ginjo grade- 59% milling rate Prefecture | Shimane

HAKU NIGORI SAKE

Make AKASHI Recipe in just 15m. Japanese blended whisky. Light & playful with a touch of peat that doesn't overpower the notes of orchard fruit.

Akashi Recipe

Descriptors

Tasting Notes

Food Pairings

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