Lisa Aspinwall's avatar

Community recipe contributed by

Lisa Aspinwall

This recipe has not been tested or verified by Difford’s Guide.

Published on 21st of December 2025

yamabuki with yuzu and hibiscus bitters

Glassware

Serve in a Nick & Nora glass

Ingredients
45 ml Japanese blended whisky
22.5 ml Strucchi Bianco Vermouth
15 ml Amaro Montenegro
30 ml Orange Bitters by Angostura
30 ml yuzu and hibiscus bitters from bitters lab

You are trying to view a community recipe, only available to Difford’s Guide members.

To view this recipe in full please log in.

Difford’s Shop logo
$0.84 per cocktail*

Makes a minimum of 50 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

Beach House

Beach House Image

Reminiscent of a Naked & Famous turned tropical.

View more

Borough

Borough Image

A Manhattan variation created to help promote US-made Dubonnet Rouge, but is best made with French Dubonnet Red, or indeed another red quinquina.

View more

Roman Punch

Roman Punch Image

This recipe (by yours truly in August 2026) combines elements from various vintage Roman Punch recipes to produce a cooling fruity sour laced with...

View more

The Aftermath

The Aftermath Image

Most bartenders would stir this cocktail, as per Robin's original recipe. However, when shaken, this cocktail develops an attractive foamy head and a...

View more

Difford's House

Difford's House Image

My old tom gin version of the classic Holland House, mostly leaning on the recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

View more

Tango (by Mattia Capezzuoli)

Tango (by Mattia Capezzuoli) Image

A Cleansing riff on a Paloma with subtle bittersweetness.

View more