Monday, September 1, 2014

samurai swig

1 1/2 oz Yamazaki 12 Year Whisky (1 1/2 oz Pig Nose, 1 bsp Caol Ila 12 Year)
1/2 oz Cynar
1/2 oz Dry Vermouth (Dolin)
1/2 oz Sweet Vermouth (Dolin)

Stir with ice and strain into a cocktail glass. Garnish with a flamed orange twist (omitted flaming).

After the Biffy, I turned to Sanctuaria: The Dive Bar of Cocktail Bars and spotted the Samurai Swig. I had previously passed over this recipe for I lack Yamazaki or any other Japanese whisky; however, the combination seemed delightful and I figured that Scotch whisky would work quite well in its place. The book authors also lacked Yamazaki at Sanctuaria, their home bar. They crafted this during a guest bartending gig at the Pi Bar in Minneapolis where they had the whisky, and they honed in on it and created something that was rather popular that night.
The Samurai Swig began with orange oil aromas that brightened that of the whisky's peaty smoke. A sweet caramel and grape sip led into Scotch on the swallow with vegetal, herbal, and minty notes from the Cynar and vermouths ending with a smoky finish.

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