Kujira 5yo⁠ ⁠Cocktail: ⁠Uisukī no koneko⁠

By Ryan Simpson⁠, Block Victoria ⁠

⁠Uisukī no koneko⁠

Fun news! Today’s bartender, Ryan Simpson, is opening the bar programme at Block Victoria where they have a globally inspired food and cocktail menu with an Asian twist and are opening just before Christmas on Yates St! So put it on your list of places to check out over the holidays! Ok back to our regular programming… 🥃

When tasting this exquisite expression of Japanese artistry, there were some surprising and exciting notes that captured my attention and enlivened my imagination! With hints of wild grass and fragrant rice on the nose there were also tastes of salty sea air, marzipan, yuzu and grapefruit peels. I chose to highlight the whisky with an Old Fashioned cocktail with a few accentuations to highlight the flavours deep within the Kujira 5yo. ⁠

• 1.5oz Kujira 5yo⁠

• 0.25oz Yellow Chartreuse⁠

• 0.25oz Hwayo 25 Soju⁠

• Barspoon Amaretto⁠

• 3 dashes of Angostura Bitters⁠

• 1 vial of Miss Betters Mt Fuji Bitters⁠

Method: Stir over ice, strain into glass, garnish with lemon twist and olives.