SECOND CENTURY COCKTAIL RECIPE

Short and strong - Novice - Coupette

The name of this drink was inspired by Chivas Mizunara, as the Japanese oak trees used for selectively finishing Chivas Mizunara grow for 200 years before they can be turned into casks.
An unusual twist to this whisky cocktail is the use of soy sauce. Acting as a replacement for traditional cocktail bitters, soy sauce adds to the umami of this whisky cocktail and also enhances the subtle Japanese delicacy of the whisky. Created by the Amateur Mixologist, this is perfect as an aperitif or digestif.

When stirring whisky cocktails with ice, only stir until the outside of the mixing glass feels cold – any further stirring will dilute the drink.

Citrus zests are used in cocktails to add aroma. This means that like tasting a great whisky, every sip is a journey, with a start, middle and end; nose, palette and finish.