Hibiki Recipe

Make kokuto syrup (if not using pre-made)

Combine 1 cup kokuto (or dark muscovado) sugar with 1 cup hot water in a jar. Stir or shake until dissolved. Cool and refrigerate. Syrup keeps ~2 weeks. For this recipe you will use 0.5 oz (about 15 ml).

In a mixing glass add the kokuto syrup (0.5 oz), 2 dashes Angostura bitters and 1 dash orange bitters.

Add 2 oz Hibiki (Japanese blended whisky) to the mixing glass.

Fill the mixing glass with ice and stir gently for 20–30 seconds until well chilled and slightly diluted (target ~15–20% dilution by eye/feel).

Place a large ice cube into a chilled Old Fashioned (rocks) glass.

Strain the stirred cocktail over the large ice cube.

Express the orange peel over the drink by holding it skin-side down and giving it a firm twist to spray oils across the surface; rub the peel around the glass rim, then drop the peel into the drink.

Optionally garnish with a Luxardo or preserved kokuto cherry on a pick and rest it on the ice.

Serve immediately. The kokuto syrup provides a deep molasses-like sweetness that complements the floral and honey notes of Hibiki; stir once more before drinking if the surface appears separated.