Recipe information
Make Iwai in just 10m. Mars I WAITRADITION. 12 months aged in Red Wine casks. Comprised of both single malt(s) and single grain(s)- rich decadence from the wine influence and a palate of ginger, port & subtle spices.
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Ingredients
Whisky Base & Serving
Cocktail Enhancers & Garnish
Optional Water & Finishing
Whisky Base & Serving
1. Build the base
Pour 60 ml of the IWAI-style blended whisky into a mixing glass. If you want to replicate a slightly more malt-forward profile, add 10–15 ml single malt and 10–15 ml single grain to the mixing glass and stir to combine.
2. Add 4 ice cubes to the mixing glass and stir for 20–30 seconds until the liquid is well chilled and lightly diluted (targeting ~15–20% dilution by eye).
3. Strain the chilled whisky into a rocks glass over 4 fresh ice cubes (large cube preferred) or serve neat in a snifter if you prefer no ice.
Cocktail Enhancers & Garnish
4. Layer the wine & ginger notes
Carefully pour 30 ml ruby port down the side of the mixing glass or onto the back of a spoon so it sinks slightly into the whisky, producing a gentle wine-influenced layer and aroma.
5. Add 15 ml ginger syrup to the whisky-port blend and stir once gently (4–6 turns) to integrate the ginger sweetness without losing the layered complexity.
6. Add 2 dashes of Angostura bitters, stir once more briefly (2–3 turns) to marry the spices with the spirit and port.
7. Express an orange peel over the glass (pinch to spray oils across the surface) then run the peel around the rim and drop it into the drink.
8. Skewer a piece of crystallized ginger and rest it on the rim as a complementary garnish—this reinforces the ginger note and adds a chewy nibble.
Optional Water & Finishing
9. Adjust and finish
Taste the whisky blend. If it feels too concentrated, add up to 20 ml spring water to open the aromas and soften the alcohol edge. Stir once gently after adding water.
10. (Optional at-home finishing) If you want to emphasize the red-wine cask character further, place 10 g red-wine-soaked oak chips or a small piece of previously red-wine-soaked barrel stave into a sealed glass jar with 200 ml of the blended whisky and rest for 12–24 hours, tasting periodically. Strain and use that finished portion in place of some of the base whisky (this is advanced and should be done sparingly).
11. Serve immediately and enjoy the interplay of wine-influenced sweetness, ginger lift, port fruitiness and subtle spice.
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