A Fruity, Floral Triple Whisky Highball

Three whiskies in one cocktail may seem too heavy for a summer drink, but keep the measurements small and top with soda water, and you have a light, refreshing Highball. Exhibit One: the Kumamoto Castle, created by Davey Sarantos, lead bartender at Los Angeles's Momofuku.

It features a base of blended scotch, rice whisky, and Islay scotch, which creates an intriguing harmony of floral, fruity, and smoky notes. Cocchi Americano brings out more herbal hints while adding a touch of bitterness, and apricot liqueur and honey bring sweetness to balance it all out.

The name comes from a famous landmark in the city where Kikori is distilled. Kumamoto Castle is more than 400 years old and is known for, among other things, withstanding a 50-day battle in 1877. Keep refreshing your drink, and this cocktail can help keep you cool all summer.

Kumamoto Castle

• 1/2 oz. Johnnie Walker Green Label (or other blended scotch)
• 1/2 oz. Kikori (or other rice whisky)
• 1/2 oz. Compass Box Glasgow blend (or any Islay scotch)
• 1/2 oz. Cocchi Americano
• 1/2 oz. Giffard Apricot liqueur
• 1/2 oz. honey syrup (recipe below)
• 3/4 oz. lemon juice
• 2 dashes orange bitters
• 2 oz. soda water
• Lemon twist for garnish

Combine the first eight ingredients in a Highball over ice. Top with soda water and garnish with lemon twist.

Honey Syrup

• 4 Tbsp. hot water
• 4 Tbsp. honey

Combine honey and water in a bowl, stirring until incorporated, about five minutes. Transfer to an airtight container and keep refrigerated for up to two weeks.