Whisky Cocktails VOL II

How are we doing guys? Welcome back to the Bonville Cocktail Collection. Now this video we're going to be continuing our series on whisky cocktails. In particular we're going to be looking at Japanese whisky. So here are five of our favourites. First up is a cocktail called a Tokyo Saika and as you can probably guess this is a variation on the classic Saika but we're going to substitute cognac for Japanese whisky. First up we're going to need some triple sec. Let's go 25 ml. There's one actual other alteration in this drink and instead of lemon juice we're going to be using a juice from the yuzu fruit. This is a hard to describe. It's somewhere between an orange or a tangerine maybe and a lemon but depending on how ripe they are and various different types the flavour profile is quite different. So play around with the ratios. We're just going to go equal parts in this one because this stuff we've got here balances quite well. Last but not least is our Japanese whisky and we're going to go 50 ml of that and that is it. We'll shake that up and we are going to fine strain that into a chilled cocktail glass. Now a classic Saika would have a sugared rim. I don't think this drink needs it so we are going to go no garnish and that is Tokyo Saika. All right guys next up is a cocktail called a Nail in the Coffin. It's a stirred drink so get your mixing glass. We are going to start with Madeira. We're going to go 30 ml. Next up is Furnit Branca. We're going to go 20 ml of that and we need a vanilla liqueur. I think the original recipe called for liquor 43. We don't have that at the moment unfortunately so we're going to use Galliano. Not a million miles away and last but not least our Japanese whisky. 40 ml of that. Get your ice in there. Check for dilution and we'll strain that for glass. Just finish that off with some cherries and that is your Nail in the Coffin. All right next up is a drink called a Manicottini. It's another stirred drink. Very simple this one with just a couple of ingredients. We're going to start with 5 ml of Sweet Vermouth, 10 ml of Cherry Brandy and 50 ml of our Japanese whisky. Give that a stir. That should do it. Strain that into a chilled cocktail glass and again we're going to garnish that with some cherries and Manicottini. All right guys this next drink is called the After Dinner Sazerac. It's served in a rocked glass and the first thing we need to do is rinse this glass. Not with absinthe like you do in a normal Sazerac. This one we're going to rinse with a coffee liqueur. We use this one called Fair Cafe. It's a fair trade coffee liqueur. To rinse it just pour some in and just wash it around the glass and then unfortunately just pour it out. Put that to one side. We'll stick ours in the freezer to keep it cold whilst we're preparing the rest of the drink. And for that you're going to need a mixing glass, some sugar syrup between 5 and 10 ml I'd say depending on how sweet you like your drinks. Then some Angostura bitters. Again one or two dashes depending on how much you like that. And then last but not least our Japanese whiskey. We are going to go 60 ml. Pass that up and give it a stir. Should do it. One thing I should say about Japanese whiskey is that you know the production methods are very similar to scotch whiskey and all the whiskeys vary slightly from where and how they're produced. So you know be careful when you're picking your whiskeys to make with cocktails because you can get some wildly varying flavour profiles. Anyway so that's mixed and we're just going to pour this into our pre-rinsed glass and that's it. I have seen some recipes that require kaffir lime leaf as a garnish but we're going to go without and that's the after dinner Sazerac. All right guys last but not least we have a drink called the Autumn Delight. This is a built drink. Start with our highball and fill that with ice and we're going to go with our Japanese whiskey. Again 60 ml. We're going to top that with cider. So we've got cider on tap here and we're just going to top that with a straw and then we're just going to finish that off with a little dust of cinnamon and we'll just garnish that with some apple and there we go that's the Autumn Delight. All right guys those are five of our favourite Japanese whiskey cocktails. Let us know how you get on in the comments and now you can follow us on Instagram at bonvillecocktails and if you tag all your drinks photos with hashtag boncocktails we'd love to see them and we'll see you soon. That's it now you can follow us on so make sure so make sure you are you ready all right all right guys those those were uh don't forget to like, subscribe, share and now you can follow us on Instagram at bonvillecocktails so subscribe and share and now you can follow us on Instagram at bonvillecocktails so we'll see you over there and now and now you can follow us on bonvillecocktails on Instagram at bonvillecocktails and so don't forget to hashtag all your photos all your cocktail photos boncocktails bond. Perfect yeah yeah done it's a wrap