As we approach the end of the year, the chill in the evening air makes us slowly gravitate towards our warm blankets, knitwear, and steamy drinks. Why not experiment and create exciting cocktails to close the year on a high note and welcome 2022 with a spring of festive cheer? Here are a few cocktail recipes with spirits from the stellar House of Suntory portfolio, such as Suntory Whiskey Toki and Japanese craft gin Roku.
Toki signifies ‘time’ in Japanese. The House of Suntory’s fourth Chief Blender, Shinji Fukuyo, brought the grain component of the blend from the Chita distillery, where the heavy-type grain whiskey is distilled only twice on column stills, and is sweet and vanilla-rich in its unblended state.
He sourced the malt component from the Hakushu distillery, which produces light, fruity malt similar to many Speyside distilleries.
This is an exquisite treat with a delicious aroma wafting from the warm glass. It can be enjoyed in many different ways, going nicely with a great variety of toppings like citrus.
1/3rd to 1/4th quarter of the glass of Suntory Whiskey Toki
Warm a heat-resistant glass by filling it with hot water. Fill the warm glass with one-third to one-quarter of Suntory Whiskey Toki. Add 2-3 times that amount of water. Stir gently with a bar spoon and enjoy.
This one is a unique recipe created with hibiscus to bring out the stellar composition of Japanese craftsmanship and aged malts.
Suntory Whiskey Toki: 60ml
Hibiscus and Rhododendron cordial: 15ml
Clarified lime juice: 5ml
Himalayan pink salt
Build the drink in a Highball glass and stir. Garnish with an edible flower.
This chilled Highball beautifully brings out the inherent flavour and fullness of whiskey. It also sets off the taste of various foods.
1 part Suntory Whiskey Toki
3 parts soda water
Add ice to a Highball glass and stir to chill. Add Suntory Whiskey Toki and stir to chill. Top with soda water, and add a lemon peel for garnish.
True to its Japanese craftsmanship, Roku gin alludes to the impeccable flavours and authenticity of the region. The unique blend artfully balances six unique Japanese botanicals: Sakura flower or Yae-sakura and Sakuna leaf or Oshima-sakura, which add the floral hints, Sencha tea and Gyokuro tea, for the full-bodied aroma, Sansho pepper or Bu-do Sansho, for the spicy notes, and Yuzu peel for the sweet citrus fruitiness.
Roku Hot-up Yuzu
On these cold, winter days, warm up with a Yuzu cocktail.
Roku gin: 30ml
Yuzu tea: 1 tablespoon
Hot water: 150ml
Slice of yuzu
Pour the Roku into a glass and add the Yuzu tea. Pour in the hot water and stir with a spoon. Top with a Yuzu slice sprinkled with sugar and scorched with a burner.
The simplest method to make a fancy martini perfect for festive parties!
Roku gin: 45ml
Add ingredients and ice into a mixer, stir and pour into a chilled Coupette. Garnish with a drop of olive oil and an amaranth leaf.
Roku To Me Baby
Ease into the long autumn evenings with another Roku cocktail.
Roku gin: 45ml
Fruit flavour liqueur: 10ml
Bitter liqueur: 10ml
Hojicha cordial: 10ml
Shake hard all the ingredients in a Martini glass and garnish with an orange peel.