Shibui

This cocktail draws its inspiration from the classic Negroni, with ingredients specifically picked to compliment the slightly smoky Hakushu whisky.
Photo by Jens Johnson

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.

Everything & More About Japanese Whisky

Ingredients
  • 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)
Directions

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.

Published on December 5, 2016
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of Shake.Stir.Sip.: 40 Effortless Cocktails Made In Equal Parts (Chronicle Books, 2016) as well as ROAD SODA: Recipes and techniques for making great cocktails, anywhere (Dovetail Press, 2017). Email: spirits@wineenthusiast.net



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