Courtesy of Neta, New York City
Created by bartender Aaron Polsky (now with LA’s Harvard and Stone), this drink is similar to the classic Negroni or Boulevardier cocktails. It was created to showcase the lightly smoky Hakushu 12-year-old single malt, alongside Maurin Quina (a fortified wine infused with cherries and bitter quinine) in place of sweet vermouth. It also uses Gran Classico, which is gentler and more floral than the usual Campari.
- 1 ounce The Hakushu Single Malt Whisky Aged 12 Years
- 1 ounce Maurin Quina
- 1 ounce Gran Classico Bitter
- 10 drops Bittermens Burlesque Bitters
- 3 dried cherries, for garnish (optional)
In a rocks glass, stir together all ingredients, except garnish, with a large cube of ice. Spear dried cherries on a long toothpick and stand the pick upright in glass to garnish, if desired.