tokyo dagger

2 oz Yamazaki 12 Year Japanese Whisky (Suntory Toki)
1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/2 oz Bonal Gentiane Quina

Stir with ice, strain into a coupe glass, and garnish with a cherry or a lemon twist (lemon twist).Two Thursdays ago, I had purchased a bottle of Toki Japanese Whisky, and I set off to find an inaugural recipe to make with it. The one I selected was the Tokyo Dagger by Sean Kenyon at Williams & Graham in Denver via a defunct Liquor-dot-com article where the recipe was captured on KindredCocktails. I soon found a blog post about the bar in 2012 that mentioned the drink. The combination of whisky and Pedro Ximenez sherry is one that has blossomed in the Rapscallion, William Wallace, Black Francis, and other recipes, so I knew that it would hit the spot with some Bonal in the mix. In the glass, the Tokyo Dagger gave forth a lemon and raisin aroma. Next, a grape-driven sip from the quinquina and sherry opened up into whisky, herbal, dried cherry, and fig flavors on the swallow with a rather dry finish.