Japanese whisky tends to be associated with light, refreshing Highballs and other summery drinks. But it can also work in winter/cooler weather cocktails. The trick is “playing off of the complementary flavor notes,” says Rob Scott, head bartender at Bar Almanac in Philadelphia. “Winter in my mind is baking spice, full-bodied sweetness, and citrus to accentuate. By identifying which notes you want to highlight, Japanese whisky can be as dynamic as any other nation’s.”
While the weather decides if its bringing winter or spring temperatures, try his Kyushiki cocktail. The name translates to “old style,” a nod to the Old Fashioned that the drink is based off of. It’s a blend of American and Japanese characteristics. The base is split between bourbon and a high-corn mashbill Japanese whisky that’s aged in bourbon barrels. Rich syrup made with kokuto, an Okinawan black sugar, “gives the drink remarkable depth, grounding, and roundedness that blends perfectly with Angostura’s spice profile and the yuzu bitters citrus and floral notes,” Scott says.
Enjoy this “rich, dark, and velvety Old Fashioned with a slight hint of yuzu floral and deep caramel flavors,” as Scott describes it, and get a new perspective on Japanese whisky.
Kyushiki
- 1 oz. Mars Iwai (or other high-corn Japanese blend)
- 1 oz. Widow Jane Baby Jane (or other high-corn bourbon)
- 1/4 oz. Rich kokuto syrup (recipe below)
- 2 dashes Angostura bitters
- 2 dashes Yuzu bitters
- Orange and lemon peels for garnish
Combine all ingredients in a mixing glass with ice. Stir until chilled, about 10 to 12 seconds. Strain into a rocks glass over one large ice rock. Express orange and lemon oils from peels over top and place in the glass.
Rich Kokuto Syrup
- 1 cup kokuto sugar (sold online and in Japanese markets, or use demerara sugar)
- 4 oz. water
Combine sugar and water in a pot over medium-low heat, being careful to avoid boiling. Stir for about 10 minutes until fully integrated. (Sometimes kokuto forms larger, hard crystals that don’t easily dissolve, so you may need to break them up with a muddler.) Remove from heat and allow to cool. Strain into an airtight container and keep refrigerated for up to 3 months.
