Monday, March 30, 2015


I'll admit: this is nothing more than a Jerry Thomas-style Improved Cocktail as applied to a Japanese whiskey. But damn if it isn't one of the most suitable spirits I've performed this treatment on. It's smoky and light and floral; a perfect match for the accenting liqueurs.

2 oz Japanese whiskey (Akashi White Oak)
1/4 oz citrus syrup
1 dash maraschino liqueur (Luxardo, duh)
1 dash absinthe (4-5 squirts from an atomizer)
2 dashes orange bitters
2 dashes Peychaud's bitters

Stir and strain in a cocktail glass over a large ice cube; garnish with a large strip of lemon peel.

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