Ingredients:
2 ounces Nikka Coffey Grain Japanese whisky
1/4 ounce lemon juice, freshly squeezed
1/4 ounce yuzu juice (or lime juice), freshly squeezed
1/3 ounce Japanese kuromitsu (can substitute honey or molasses)
1/2 ounce egg white
Garnish: 5 drops Angostura bitters
Garnish: 5 drops Peychaud’s bitters
Method:
Add the whisky, lemon juice, yuzu juice, kuromitsu and egg white into a shaker and dry-shake (without ice) vigorously for 10 seconds.
Add large ice cubes and shake again until well-chilled.
Strain into a chilled coupe glass.
Garnish with the Angostura and Peychaud’s bitters.
2 ounces Nikka Coffey Grain Japanese whisky
1/4 ounce lemon juice, freshly squeezed
1/4 ounce yuzu juice (or lime juice), freshly squeezed
1/3 ounce Japanese kuromitsu (can substitute honey or molasses)
1/2 ounce egg white
Garnish: 5 drops Angostura bitters
Garnish: 5 drops Peychaud’s bitters
Method:
Add the whisky, lemon juice, yuzu juice, kuromitsu and egg white into a shaker and dry-shake (without ice) vigorously for 10 seconds.
Add large ice cubes and shake again until well-chilled.
Strain into a chilled coupe glass.
Garnish with the Angostura and Peychaud’s bitters.
