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SPECIAL NIKKA WHISKY PACKAGE SELECTED FOR DAD:

Exclusive Package of Nikka Whisky premium selection.

*Limited time offer with limited quantity on first come first served basis. While stock lasts

PURE

One should never miss the opportunity to try a Nikka whisky neat, in an appropriate tasting glass in order to capture the full extent of the complexity and the unique profile each expression has to offer. Adding ice cubes to a fine whisky, however, is not at be seen as inappropriate in Japan. Ice cubes should be as large as possible, and the preferred option is one large block or ball of clear ice for a slow tasting experience. Japanese bartenders often hand-carve their ice for an unforgettable experience.

Neat

On the Rock

HIGHBALL / MIZUWARI

Who says you can’t enjoy whisky with a meal?
In Japan, blended whiskies are often served alongside a plethora of small dishes, in a tall glass with ice and water. Nikka Whisky’s recommended ratio is 3 parts mixer to 1 part whisky, but feel free to adjust to your preferred taste.

Mizuwari
(STILL WATER)

Highball
(SPARKLING WATER)

Ginger Highball
(GINGER ALE)

COCKTAILS

Great Cocktail Recipes with Nikka

OLD-FASHIONED COFFEY MALT

INGREDIENTS:

  • 60 ml of Nikka Coffey Malt whisky
  • 1 piece of brown sugar
  • 3 dashes of cocktail bitters
  • Orange zest

 

  1. Rub the piece of sugar against the orange skin to extract its natural oils.
  2. Imbibe the sugar with cocktail bitters and muddle in the glass.
  3. Add whisky and ice cubes and stir.

PERFECT NIKKA MANHATTAN

INGREDIENTS:

  • 60 ml of Nikka Coffey Grain Whisky
  • 15 ml of dry Vermouth
  • 15 ml of sweet Vermouth
  • 2 dashes of bitters

 

  1. Pour ingredients into a mixing glass with ice.
  2. Stir and strain into a chilled glass.
  3. Express a lemon or orange zest and garnish with a single cocktail cherry.
  4. The Perfect Nikka Manhattan was awarded “Best Cocktail” at the Paris Cocktails Spirits bar show in 2013. The exact recipe used for this event used Dolin rouge and Dolin dry vermouths with Angostura bitters.

HORSE’S NECK

INGREDIENTS:

  • 50 ml of Nikka From the Barrel
  • 150ml of ginger ale
  • 2 dashes of aromatic bitters

 

  1. Pour the whisky in a chilled highball glass.
  2. Add two dashes of aromatic bitters.
  3. Fill the glass with ice and stir.
  4. Top up with ginger ale and stir again very lightly.
  5. Garnish with a lemon zest spiral.

CLASSIC HIGHBALL

INGREDIENTS:

  • 30 ml of Taketsuru Pure Malt
  • 120 ml of Soda Water
  • Lemon zest (optional)

 

  1. Suggests using a 2:1 ratio (50ml whisky to 100ml soda water).

SALTY DOG

INGREDIENTS:

  • 45ml of Nikka Coffey Vodka
  • 120ml of fresh grapefruit juice
  • Salt rim

 

  1. Rim a chilled highball glass with salt.
  2. Pour the vodka in the glass.
  3. Fill the glass with ice and stir to chill.
  4. Fill the glass with fresh grapefruit juice and stir again.

GIMLET

INGREDIENTS:

  • 45ml of Nikka Coffey Gin
  • 15ml of fresh lime juice
  • 10ml of simple syrup

 

  1. Incorporate ingredients into a cocktail shaker with ice and a lime zest.
  2. Shake. Strain into a chilled cocktail glass.