Gary Regan's Tokyo Sunset Cocktail Recipe |
Gary & Ueno-San of Tokyo's Bar High Five (photo courtesy of Gary Regan)
As he has demonstrated so many times, our globe trekking friend Gary Regan is ever prepared to travel far and wide in search of new adventures in mixology. Expert in all things to do with spirits, he’s just returned from a trip to Tokyo, and been good enough to share this recipe for a cocktail he came up with while on a bar crawl in the venerable city.
We’ve had our share of pleasant encounters with great whiskeys from the U.S., Canada, Scotland and Ireland, but must admit to a fair amount of ignorance when it comes to Japan’s finely crafted versions of the same. Thank goodness we have for our peripatetic friend to let us know what we’ve been missing.
Gary’s new creation calls for Yamazaki Single Malt 18-Year-Old Whisky, a full-bodied whisky with spicy cherry-like tones. The toffee aromatics of this copper-gold colored whisky offer a pleasant, long, dry finish. Its unique quality and distinct taste comes from having been aged in casks of three different kinds of oaks, American, Spanish and Japanese.
Tokyo Sunset
Ingredients for 1 Drink
• 2½ Ounces Yamazaki 18-year-old single malt whiskey
• ¼ Ounce Laphroaig single malt scotch
• ¾ Ounce sweet vermouth
• ¾ Ounce Green Chartreuse
• 1 Flamed orange zest, as garnish
Preparation
Rinse a chilled wine glass with the Laphroaig. Stir the remaining ingredients over ice and strain into the rinsed glass. Add the garnish.
To view all the cocktail recipes on the American Feast website just scroll down after you go to: American Feast's Cocktail Collection
To learn more about the base spirit in Gary’s recipe, go to: Yamazaki Single Malt Whiskeys
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby”, go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
To visit Gar’s wonderful web site and sign up for his very witty newsletter, go to: Ardent Spirits
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