Description
A bold, sensory experience that pairs Japanese whisky, port, and bitters with a fiery rum-soaked lemon garnish.
Ingredients
Scale
- 1 ½ oz Suntory Toki Japanese Whisky
- ½ oz Penfold’s Tawny Port
- ½ oz honey syrup
- ½ oz Byrrh Grand Quinquina
- ¼ oz lemon juice
- 2 dashes apple bitters
Instructions
- Add all ingredients into a shaker with ice. Shake for 10-15 seconds, then double strain the cocktail into a coupe glass.
- For presentation, add a dehydrated lemon (a regular lemon will work as well). Soak the lemon in 151 rum and place on a metal pick.
- Lay the pick across the coupe glass and light the lemon for the flame effect. Serve with a hand fan.