“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.
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