This cocktail pays homage to the Aomori prefecture. Located in the northern part of Japan’s main island of Honshu it is renowned for its abundance of nature and apple production.
Apple slices & cinnamon stick
Pronounced ‘Oi-ooo-wah-wee’, it translates as ‘cut with hot water’. This simple serve style is a common way of drinking shochu in Japan, however it also works well with whisky enabling it to show case its distinctive flavours.
Pronounced ‘Miz-ooo-wah-wee’, it translates as ‘cut with cold water’. It is a long refreshing highball mixing whisky and soda on ice, it is often served at mealtimes in Japan as a low alcohol alternative to beer or wine.
A twist on a traditional whisky sour, this cocktail combines both clementine zest and lemon juice which really complements the spiciness of Tenjaku blended whisky. For additional spice, dust with cinnamon to serve.
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