You might think fine whisky is best left to the Scottish and the Irish, but the Japanese have a pretty impressive tradition, too. Nikka is one of the country's most highly-regarded distillers, and as well tasting amazing neat, the stuff makes great cocktails. We could have given you the recipe for the incredibly cool-sounding Mizuwari, but that's actually just Nikka's Taketsuru blend topped up with water. See below for two slightly more ambitious tipples.
- 60ml of Nikka Coffey Grain Whisky
- 15ml of dry Vermouth
- 15ml of sweet Vermouth
- 2 dashes of bitters
Pour ingredients into a mixing glass with ice. Stir and strain into a chilled glass. Express a lemon or orange zest and garnish with a single cocktail cherry.