Enjoy Whisky

Enjoy Whisky

Basic Styles

• Straight

  

  Take your time and savor the rich aroma and flavor of whisky in its purest form.
  In the UK, straight whisky is also called "neat" —
  a word that means "proper" or "pure and unadulterated."

  [How to Make]

  

  1. Pour a measure of whisky into a tasting glass or small wine glass.

  

  2. Prepare a chaser alongside it (cold still mineral water works well).

  

  3. For an added experience, try pouring a small amount of water from a milk pitcher and noticing how the aroma and flavor evolve.

• On the Rocks

  

  On the rocks delivers the whisky cold, making it feel smoother on the palate than drinking it straight.
  As the ice gradually melts into the whisky, the flavor mellows and rounds out — part of the pleasure.

  [Tip]

  Pair it with a chaser (cold mineral water, etc.) to keep the experience fresh and enjoyable over time.

  [How to Make]

  

  1. Fill a rocks glass with ice — the bigger the cubes, the better. Commercially sold hard, slow-melting ice is recommended.

  

  2. Pour a measure of whisky gently over the ice.

  

  3. Stir a few times with a muddler to bring the whisky and ice together.

• Whisky Mist

  

  The crushed ice chills the whisky and makes it easy to drink. It starts off like an on the rocks and transitions into something closer to whisky and water as you go.

  [Tip]

  This serve works especially well with high-alcohol whiskies, full-bodied and richly flavored expressions, or whiskies with a pronounced peaty character.

  [How to Make]

  

  1. Fill a rocks glass with crushed ice.

  

  2. Pour a measure of whisky gently over the ice and stir well.

  

  3. Add a little more crushed ice on top. A straw is a nice touch.

• Highball

  

  The highball is all about sharp, clean refreshment. The key is keeping everything ice-cold and preserving the carbonation.

  [Tip]

  

  For any serve that uses ice — including on the rocks and whisky and water — it's important to briefly rinse the ice with water to remove any surface frost. For a highball in particular, frost on the ice will kill the carbonation, so pay close attention to this step.

  

  Because carbonation escapes when sparkling water hits ice, some bartenders use a bar spoon to push the ice to one side, creating a clear path to pour the water without it touching the ice.

  [How to Make]

  

  1. Fill a tumbler to the brim with ice and pour in a measure of whisky.

  

  2. Stir the ice about 10 times with a muddler to chill the whisky thoroughly.

  

  3. Slowly and gently pour in soda water that has been well chilled in the refrigerator. Pour carefully to keep the soda water off the ice as much as possible — this preserves the carbonation. The standard ratio of whisky to soda water is 1:3, but adjust to taste.

  

  4. Give the ice one gentle half-turn with the muddler, lifting it slightly from the bottom to bring the whisky up, then remove the muddler. Avoid stirring vigorously — this creates bubbles and releases carbonation.

• Whisky and Water

  

  Whisky and water is smooth and approachable, and pairs beautifully with the delicate flavours of Japanese cuisine.
  The recommended ratio is slightly stronger than a highball: one part whisky to two to two-and-a-half parts water. Use a smaller tumbler than you would for a highball.

  [How to Make]

  

  1. Add ice to a tumbler and pour in a measure of whisky.

  

  2. Stir the ice about 10 times with a muddler to chill the whisky thoroughly.

  

  3. Add cold mineral water at a ratio of 2 to 2.5 parts water for every 1 part whisky.

  

  4. Stir well and let it rest for about 20 seconds to let the flavors come together.

• Whisky Float

  

  A serve that lets you experience the full journey from straight whisky to whisky and water in a single glass. The whisky and water separate into two distinct layers, making for a striking presentation.

  [How to Make]

  

  1. Add ice to a tumbler and fill it about 70% of the way with cold mineral water.

  

  2. Slowly pour whisky over the top, letting it float on the surface of the water.

• Twice Up

  

  Whisky and water made with one part whisky to one part room-temperature water, served without ice. The alcohol's sharpness is softened, and using room-temperature water allows the whisky's aromas to rise gently and gracefully.

  [How to Make]

  

  1. Pour a measure of whisky into a tasting glass or small wine glass.

  

  2. Add an equal amount of water — 30 ml whisky to 30 ml water — for a 1:1 ratio.

• Hot Whisky

  

  A warming serve for cold days. Start with a simple hot water version, then feel free to add sweetness or spices to suit your taste.

  [Tip]

  To bring out the mellow character of the whisky, a ratio of 1 part whisky to 2 to 2.5 parts hot water is recommended.

  [How to Make]

  

  1. Warm a heatproof glass with hot water.

  

  2. Pour in the whisky and fill with hot water at around 80°C.

  

  3. Add spices or other flavorings to taste.

Cocktails

Cocktails that draw out the character of the malt or blended whisky at their heart,
opening up new ways to enjoy it.
From classic cocktails to innovative new creations, all made with Nikka whisky.

• Old Fashioned

  

  An Old Fashioned built on Single Malt Yoichi, delivering rich depth and body. Bright citrus notes open up within the bold flavor, leading to a smooth, lingering finish.

  [Ingredients]
  50 ml YOICHI SINGLE MALT
  3 ml Sugar syrup / 1 ml Angostura Bitters / 1 Orange Slice /
  1 Lemon Slice / 1 Lime Slice / 1 Griottines Cherry

• Espresso Martini

  

  An Espresso Martini made with Nikka Coffey Grain. The roasted richness and bitter edge of coffee meet a hint of sweetness, creating a full-bodied cocktail with the distinctive depth that only a whisky base can provide.

  [Ingredients]
  30 ml NIKKA COFFEY GRAIN
  15 ml Coffee Liqueur / 30 ml Espresso / 5 ml Sugar syrup /
  Coffee Beans

• New York Sour

  

  A whisky sour made smooth and silky with egg white, topped with a gentle pour of red wine to create three distinct layers of yellow, red, and white. Nikka Frontier, with its rich body and ripe fruit sweetness, balances perfectly with the tartness of lemon. Each sip reveals a new shift in flavor.

  [Ingredients]
  45 ml NIKKA FRONTIER
  20 ml Lemon / 15 ml Sugar syrup / 30 ml Egg White /
  10 ml Red Wine / Lemon Peel

• Manhattan

  

  A timeless classic reimagined with Miyagikyo Single Malt. The sweet, floral aromas and silky mouthfeel born from a distillery nestled among forests and gorges open up new possibilities for authentic cocktails.

  [Ingredients]
  45 ml MIYAGIKYO SINGLE MALT
  20 ml Sweet Vermouth / 2 dash Angostura Bitters / 1 Griottines Cherry

• Boulevardier

  

  A cocktail whose name means "dandy" in French. From the Barrel, with its bold, full-bodied character, stands up to the sweetness of vermouth and the gentle bitterness of bitter liqueur, creating a powerful and harmonious blend.

  [Ingredients]
  20 ml NIKKA FROM THE BARREL
  20 ml Bitter Liqueur / 20 ml Sweet vermouth / Orange Slice

• Morning Glory Fizz

  

  Morning Glory takes its name from the flower. The malty sweetness and toasty notes of Nikka Coffey Malt are lifted by the freshness of anise liqueur and the silky smoothness of egg white, resulting in a light and crisp cocktail.

  [Ingredients]
  40 ml NIKKA COFFEY MALT
  20 ml Lemon / 15 ml Sugar syrup / 30 ml Egg White /
  3 dash Anise Liqueur / Soda Water