yamabuki

1 1/2 oz Suntory Toki Japanese Whisky
3/4 oz Dolin Blanc Vermouth
1/2 oz Amaro Montenegro
1 dash Angostura Orange Bitters
Stir with ice, strain into a coupe glass, and garnish with a lemon twist.Two Thursdays prior, I turned to Imbibe Magazine where I found the Yamabuki in an October 2020 article. The recipe was created by Evan Leihy at the Swordfish Cocktail Club in Greenville, South Carolina, and Yamabuki translates to "mountain breath." Since the Montenegro-blanc vermouth combination worked well in the Catnap with Jamaican rum, I was curious to see how it would play out with Japanese whisky. In the glass, the Yamabuki gave forth lemon and clementine aromas to the nose. Next, white grape notes with a hit of orange-apricot came through on the sip and were followed by whisky, clementine, nectarine, and floral flavors on the swallow.