When first served, this is a challenging cocktail but time, and with it dilution, has a mellowing effect, producing a heavy but tasty digestivo or late-night...
1 fl oz Japanese malt whisky (Hatozaki Umeshu cask 46% alc./vol.)
3⁄4 fl oz Fernet (R. Jelínek)
1⁄3 fl oz Demerara gum syrup (Liber & Co.)
3 dash Aromatic Bitters (TBT)
Stir all ingredients with ice. Strain into a chilled DOF glass over a large cube of block ice. Express orange zest twist over the cocktail and use as garnish.
It’s that time of year when we reflect on the year past. Personally, that called for a nice stiff drink. I keep thinking these are the Kintsugi times, so I wanted something with a Japanese flair.
I deviated from the original recipe by substituting Fernet for Amaro Braulio, which I didn’t have. The R.Jelinek nicely fills the gap between an Amaro and a minty Fernet. I substitute it frequently for an Amaro that has a clove, bittersweet profile.
The Hatozaki has a sweet character from being finished in Umeshu (plum wine) casks. I upped the ratio a bit to break through against the strong rye character of the Barrell #4.
The result is a nice sipper for contemplation. The Demerara gum syrup gives it a nice soothing feeling befitting the concept.
1 1⁄2 fl oz Straight rye whiskey (Barrell batch #4 57.85% alc./vol.)
1 fl oz Japanese malt whisky (Hatozaki Umeshu cask 46% alc./vol.)
3⁄4 fl oz Fernet (R. Jelínek)
1⁄3 fl oz Demerara gum syrup (Liber & Co.)
3 dash Aromatic Bitters (TBT)
Stir all ingredients with ice. Strain into a chilled DOF glass over a large cube of block ice. Express orange zest twist over the cocktail and use as garnish.
It’s that time of year when we reflect on the year past. Personally, that called for a nice stiff drink. I keep thinking these are the Kintsugi times, so I wanted something with a Japanese flair.
I deviated from the original recipe by substituting Fernet for Amaro Braulio, which I didn’t have. The R.Jelinek nicely fills the gap between an Amaro and a minty Fernet. I substitute it frequently for an Amaro that has a clove, bittersweet profile.
The Hatozaki has a sweet character from being finished in Umeshu (plum wine) casks. I upped the ratio a bit to break through against the strong rye character of the Barrell #4.
The result is a nice sipper for contemplation. The Demerara gum syrup gives it a nice soothing feeling befitting the concept.