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It’s not ground breaking but easy to throw together. I had to use a Speyside malt and ended up with a Manhattan ratio with 10ml of ginger liqueur (Giffards which isn’t that fiery).

This is an interesting drink worthy of experimentation... The ginger liqueur measure is way too meager and seems to only truly surface in the aftertaste... I did use Cocchi di Torino, which is too heavy-handed here. Interestingly, increasing the whiskey (per the comments below) and reducing the overwhelming CdT resulted in a more balanced, but somehow less characterful cocktail. The extra whiskey seems to mute the flavors of the other two components... Will work on this...

Increased the whisky by 15 ml as suggested in an earlier comment. The ingredients blend very well together.

Not a huge fan of vermouth heavy cocktails. Upped the whisky by 15 ml, and this one turned from ok to great.

Enjoyed this one. Well balanced, and the ginger liqueur blends surprisingly well with Japanese whisky.