Jefferson Oatts, beverage manager of Double Knot in Philadelphia, developed this Japanese whisky cocktail to pair with a marinated grilled steak created by chef Michael Schulson. “The peach and nutty oak tones found in Nikka Coffey Grain set a strong base for the herbaceous characteristics of the Yellow Chartreuse and Benedictine to jump on to,” Schulson says. “The grilled orange and lemon zest add layers of citrus.” All of these elements make a harmonious counterpoint to the charred, savory flavors of grilled meat.
- 1 ½ oz Nikka Coffey Grain Japanese whisky
- ¾ oz Yellow Chartreuse
- ¾ oz Benedictine D.O.M. Liqueur
- 3 dashes Angostura Bitters
- Lemon peel
- Garnish: grilled orange wheel
Combine all ingredients, except the lemon peel and orange wheel, in a mixing glass over ice. Stir until well chilled, and strain into a chilled coupe glass. Express the lemon peel over the top of the cocktail, then discard, and garnish with the grilled orange wheel.