Hibiki Harmony Recipe

Prepare honey syrup

If you don't already have honey syrup, combine equal parts honey and hot water (for example 1/4 cup honey and 1/4 cup hot water). Stir until fully combined and cool before using. Measure 0.5 oz for this recipe.

Dry shake (if using egg white)

Add Hibiki whisky, fresh lemon juice, honey syrup, yuzu liqueur, amaro (or bitters), and egg white (if using) to a cocktail shaker. Do not add ice. Seal the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and create a creamy foam.

Wet shake

Open the shaker and add a generous handful of ice (about 1 cup). Seal and shake vigorously for 10–15 seconds until the shaker is well chilled (exterior becomes frosty).

Strain

Double-strain the cocktail through a Hawthorne strainer and a fine-mesh sieve into a chilled coupe or rocks glass. If you prefer the drink on the rocks, pour over one large ice cube in a rocks glass instead.

Express the oils of the lemon twist over the surface of the drink by holding the twist over the glass and giving it a quick pinch, then run the peel around the rim and drop it into the glass. Top with an edible blossom or micro basil if desired. Serve immediately.