A Japanese Whisky Takes On The Negroni

Harajuku A play on the Negroni, the Harajuku cocktail makes use of Japanese whisky as its base spirit.
Brian Quinn•

Much has been said on the beauty of the iconic balance of spirit, bitter and fortified wine that comprises the classic Negroni. The ratio of this drink, originally made with gin, can be applied using almost any base spirit, though the real art is knowing which two modifiers come next.

Lauded barman Sam Ross has concocted an array of Negroni variations for a restaurant in Los Angeles, Hinoki & the Bird, most notably his Harajuku, which uses Hibiki 12 Year Old whisky. As Ross describes it, "the floral notes of the Hibiki really mesh well with the chocolate and bitter components of the drink." Those components are Byrrh, a grape-based spiced-quinine aperitif, and Gran Classico, a bitter orange, rhubarb, wormwood and gentian-driven bitter.

With equal parts of each ingredient, the layers of light grain sweetness from the meld perfectly with the Byrrh and Gran Classico after being brought together with an orange twist. It's very easy drinking, and in New York, it can also be found at Ross's Attaboy, located in the original Milk & Honey space and designated one of 2014's World's Best Bars. I certainly hope to sip this one again soon. Enjoy.

Negroni Cocktail

Serving: 1 cocktail

Ingredients

1 ounce Beefeater Gin

1 ounce Campari

1 ounce Carpano Antica Sweet Vermouth

Directions:

  • In a chilled rocks glass, combine ingredients with a large block of ice, and stir for 10 seconds.
  • Garnish with an orange twist.

    • Harajuku Cocktail

    Serving: 1 cocktail

    Ingredients

    1 ounce Suntory Hibiki 12 Year Old

    1 ounce Byrrh Grand QuinQuina

    1 ounce Tempus Fugit Gran Classico Bitter

    2 dashes chocolate bitters

    Directions:

  • In a chilled rocks glass, combine ingredients with a large block of ice, and stir for 10 seconds.
  • Garnish with an orange twist.

    • Prep time: 3 minutes

    Difficulty: Easy

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