The Mountainside

This'll take you back to the days you spent sipping Japanese whiskey by the river in Kyoto.

Sep 19 2014, 2:00pm

Foto: John deBary

Servings: 1


1/4 oz fennel syrup (see recipe)

2 oz 12-year Japanese whiskey, such as Yamazaki Single Malt 12 Year

3 dashes orange bitters


1. To make the fennel simple syrup, in a saucepan, combine 1 cup sugar with 1 cup water and bring to a boil, stirring. Sugar should be completely dissolved. Remove from heat, stir briefly, and let cool. Add 1/2 ounce ground fennel seeds and leave overnight in the refrigerator. Strain with a coffee filter and keep refrigerated for up to two weeks.

2. Combine fennel syrup with whiskey and bitters in a mixing glass or pint glass. Add ice, and stir for ten seconds.

3. Strain into an Old Fashioned glass with fresh ice (one large cube if available). Garnish with a grapefruit peel.

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