“I was looking to make a spirituous cocktail, but one that isn’t a punch-you-in-the-mouth drink,” says bartender Jason Patz. He lightens Japanese whisky with vermouth and pear liqueur in this four-ingredient drink.
Recipe from Food & Wine Cocktails 2015
1 1/2 ounces 12-year Japanese whisky, preferably Hakushu
1 ounce dry vermouth, preferably Dolin
1/2 ounce pear liqueur
1 lemon twist, for garnish
How to Make It
In a mixing glass, combine the whisky, vermouth and pear liqueur. Fill the glass with ice, stir well and strain into a chilled coupe. Pinch the lemon twist over the drink and add to the coupe.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.