- 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 this recipe
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.