When it comes to Japanese whisky, there’s one brand that has climbed to the pinnacle, and you’ve probably guessed it – Suntory.
While many whisky enthusiasts deign to use whisky in cocktails, especially the Japanese Suntory, seeing as it’s much pricier, many choose to drink it neat or on the rocks.
A little broadening of the mind, however, will open up a whole new way to enjoy and appreciate the classic alcoholic beverage.
We have 5 easy Japanese whisky cocktail recipes for you to try out, and while we have recommendations for the various lines of Suntory, feel free to mix and match your choice of Japanese whisky!
1. The Black Ship
Historically, the Black Ships were a fleet of naval vessels that were commanded by Commodore Matthew Perry that essentially ended Japanese isolation from the world in 1853.
The Cocktail Collective’s Black Ship, well… is a fruity cocktail featuring pomegranate juice, port, and lemon juice. So, not entirely the same, but a good beverage nonetheless!
Suntory’s luxe Hibiki line would be a good option here, especially the Harmony blend which has heavy floral and citrusy notes.
Ingredients: 45ml Japanese Whisky 30ml Pomegranate Juice 8ml Port 1 tsp. Lemon Juice Instructions: Add all the ingredients to a shaker and fill with ice. Shake and strain into a chilled Martini glass. Garnish with Lemon Peel
2. Tokyo Sidecar
Taking a leaf out of the classic Sidecar cocktail, the Tokyo Sidecar is a reimagining of the former, swapping out cognac for Japanese whisky and lemon juice for yuzu juice.
Opting for the Suntory’s Hibiki here wouldn’t be a bad choice as well.
Ingredients: 60ml Japanese Whisky 23ml Cointreau 0.5 tsp. Yuzu Juice Instructions: Add all the ingredients to a cocktail shaker and fill with ice. Shake and strain into a chilled Martini glass.
3. Highball Mizuwari
While Suntory’s Chita can be overlooked as it serves in many cases as a dashi, and not many drink it neat or on the rocks, it’s perfect in a highball!
For the Mizuwari, it’s less on the ingredients and more on the preparation, so be mindful of the steps as you make it at home.
Ingredients: 45ml Japanese Whisky 90ml Soda Water Instructions: Take a highball glass and fill it with large cubes of ice. Pour the whisky in and slowly stir it for 13 and a half times. Fill the glass with ice again and top it off with sparkling water. Stir three and a half more times to finish the drink.
4. Coke And Nuts Whisky
The combination of whisky, coke, and salted peanuts was one of the first cocktails created at Ollie Irene, a restaurant in Mountain Brook, Alabama.
In this version, we’ll be swapping out the Jack Daniels for Japanese whisky and you can opt for Suntory’s Kakubin, which is the brand’s answer to the classic Jim Beam White label and good for mixing with soda water.
Here is dekanta’s rendition of the drink:
Ingredients: 2 cups roasted, unsalted peanuts 1 ½ cups sugar 1 ¼ cups water 1 tsp. orange flower water 1 oz. Japanese Whisky Instructions: Take two cups of roasted, unsalted peanuts and place in a food processor or blender while combining sugar and water on a saucepan. Stir until the sugar dissolves. Bring to a boil for 2–3 minutes and then add the peanuts. Lower the heat and let it simmer for a few minutes. When it is about to boil again, remove from the heat and cover. Let it stand for a few hours, ideally six. Now place the mixture through a cheesecloth or fine strainer, discarding the peanuts. Add whisky and it’s ready to serve.
5. Yamazaki with Ginger Syrup
A cocktail that’s being offered by Morimoto Asia, a restaurant in Walt Disney World Resort, The Charming Detroiter has detailed down the steps to make this springy cocktail featuring ginger syrup, pineapple juice, fresh lemon juice, and mint.
FOR SIMPLE SYRUP: 1 ounce chopped ginger 1/2 cup white sugar 1 cup water In a small saucepan over medium heat, combine white sugar, water, and ginger. Allow to simmer, stirring occasionally, until sugar is fully dissolved. Remove from heat and cover with lid. Allow to steep for 10 minutes before straining into an airtight container (such as a mason jar). Allow to cool fully before use. Store in refrigerator for up to 4-6 weeks. FOR COCKTAIL: 5-6 fresh mint leaves, plus extra for garnish 1/2 ounce lemon juice 1 1/2 ounces Japanese whisky 3/4 ounce ginger simple syrup 1 ounce pineapple juice In a cocktail shaker, muddle mint leaves and lemon juice together. Fill with ice. Add whisky, ginger simple syrup, and pineapple juice. Replace lid and shake for about 25-30 seconds. Strain into a low ball glass and garnish with extra mint leaves as desired.
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