The Masataka Swizzle popped up in the Bartenders’ Travelling Book, a hand-written manual traveling from bar to bar across the world, containing contributions from every mixologist who gets their hands on it. This recipe is from Stanislav Vadrna at Paparazzi in Bratislava, Slovakia.
Named for Masataka Taketsuru, the father of Japanese whiskey, the Masataka Swizzle is a beautifully smooth cocktail with rich, nutty flavors. The garnish of bitters is a nice touch – at first you smell them as you sip, and their spices melt gracefully into the drink.
- 1¾ parts Japanese whisky
- ½ part Amaretto
- ½ part Lemon juice or Yuzu
- ½ tsp Simple syrup
- 2 dashes Orange bitters
- 2 dashes Aromatic bitters or Creole bitters
Add all ingredients to a short glass, and top with crushed or pebble ice. Using a swizzle stick or a barspoon, swizzle the drink until the glass is frosty and a foamy head is formed. Add more ice if needed, and garnish with a sprig of mint and an extra dash of aromatic bitters.
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- From TIBS/Whisky Live 2013: Stanislav Vadrna on the “Masataka Swizzle” at Nonjatta, a blog devoted to the Japanese whiskey scene