Kyoto Bloom

KYOTO BLOOM

• 2 oz. / 60 ml. Japanese whisky

• ½ oz. / 15 ml. sweet vermouth

• ½ oz. / 15 ml. elderflower liqueur

• 2 dashes Angostura bitters

• maraschino cherry, to garnish

METHOD
add all ingredients to a mixing glass / stir with ice until chilled / strain into a Nick and Nora / garnish with a maraschino cherry

ABOUT
This cocktail was created by Kjell (@abartenderdad) and submitted through my Instagram followers’ original recipes. At its base, it’s a Manhattan riff – Japanese whisky replaces the usual rye or bourbon, sweet vermouth and Angostura bitters keep it familiar, and elderflower liqueur adds a delicate floral edge. It’s a balanced, approachable take with distinctly Japanese roots. Cheers y’all!