Japanese Whisky

• 1.25 ozJapanese whisky, freezer-cold
• 4 ozSoda water

• 1.5 ozJapanese whisky
• 0.5 ozSesame-washed Scotch
• 0.5 ozDrambuie
• 0.5 ozCoconut water
• Lime seltzer, to top

GarnishLong lemon peel, Horse's Neck style

• 1.25 ozJapanese whisky
• 0.75 ozSpiced pear liqueur
• 0.5 ozManzanilla sherry
• 0.25 ozVerjus blanc
• 0.25 ozPickled ginger syrup
• 0.5 tspCane syrup (2:1)
• 3 ozSoda water

GarnishFresh bay leaf

• 1.25 ozJapanese whisky
• 0.5 ozAmontillado sherry
• 0.25 ozIslay Scotch
• 0.75 ozOolong tea syrup
• 4 ozBoiling water

GarnishLemon wheel

• 1.5 ozJapanese whisky
• 0.5 ozPandan-infused aged rum
• 1 tspBanana peel and pandan syrup
• 2 dashesAngostura bitters
• 2 dashesMacadamia nut liqueur

GarnishOrange twist

• 1 ozJapanese whisky
• 1 ozBourbon
• 0.25 ozGenmaicha syrup
• 2 dashesBlack walnut bitters

GarnishOrange twist

• 1.5 ozJapanese whisky
• 0.5 ozWhite crème de cacao
• 1 ozHot coconut water
• 1 tbspMatcha powder

GarnishFresh shiso or kinome leaf

• 2 ozJapanese whisky
• 0.75 ozSweet vermouth
• 0.5 ozLight amaro
• 1 tspStrega

GarnishLemon peel

• 1.5 ozJapanese whisky
• 0.75 ozCynar
• 0.75 ozYuzu juice
• 0.5 ozStar anise syrup
• 3 dropsRoot beer bitters (optional)

GarnishToasted star anise pod