The Honshu Punch, from Thomas Waugh at Death & Co, is a study in balance and texture. The hint of smoke from the Japanese whiskey, the fluffy sweet pineapple, the tart lemon, and spicy bitters all work together to make something more delicious than the sum of its parts.
Waugh’s recipe calls for two dashes each of Fee Brothers Whiskey Barrel-Aged Bitters and Bitter Truth Aromatic Bitters. If you only have one variety of aromatic bitters, feel free to use it for all four dashes; we tried it as directed and frankly couldn’t taste much of a difference between the two.
Shake all ingredients (except the sparkling water) with ice. Strain into an ice-filled short glass or brandy snifter, and top with the sparkling water.
- Death & Co: Modern Classic Cocktails by David Kaplan and Nick Fauchald