kan shibuya

2 oz Suntory Toki Whisky
1/2 oz Lustau East India Solera Sherry
1/4 oz Yellow Chartreuse
1/4 oz Amaro Montenegro
1 dash Mole Bitters

Stir with ice, strain into a coupe glass, and garnish with a lemon twist.

Two Wednesdays ago, the after party from the Collectif 1806's Athenaeum event ended up at Hojoko. As people were figuring out what to do for dinner, I opted to depart and pay a visit to Tiger Mama down the street. For a first drink, I asked bartender Schuyler Hunton for the Kan Shibuya on the menu that reminded me a little in structure to their Flushing Main Street from the opening menu. Later, bar manager Charles Coykendall stopped by to say hello and explained that the drink was a collaborative effort between Schuyler and himself.
The Kan Shibuya greeted the nose with a light but complex lemon, whisky, herbal, and grape aroma. On the sip, the drink shared grape and malt notes with light honey and citrus undertones, and this was followed by the swallow with whisky and herbal-citrus elements with a hint of chocolate and smoke on the finish.