We Use 2 New Whiskys To Make 4 Haute Cocktails

Fall is the perfect season to start getting involved in some whisky libations. It can be drank hot, spicy, or simply on the rocks. We talked with two haute whisky brands to get you the low down on the most upscale fall whisky cocktails.

Founder’s Reserve is a new benchmark expression in haute whisky brand Glenlivet’s core range. It is the ultimate tribute to founder George Smith’s original vision to craft the definitive, smooth single malt whisky. The single malt is known as the original standard setter. Glenlivet’s new Founder’s Reserve has been crafted using the time-honored distillation methods that Smith introduced almost 200 years ago. Here are two of their haute whisky cocktail suggestions:

1824
1 1/2 parts The Glenlivet Founder’s Reserve
1 part Lillet® Blanc or Cocchi® Americano
Dash of orange and Angostura® bitters
Serve in a highball glass, over ice topped with soda and garnished with an orange twist.

RIVER LIVET
1 1/2 parts The Glenlivet Founder’s Reserve
1 part fresh grapefruit juice
1/4 part fresh lemon juice
1/2 part honey syrup
3-4 raspberries
Muddle raspberries and honey syrup together in a shaker tin. Combine remaining ingredients and shake with ice. Fine strain into a chilled cocktail glass and garnish with a fresh raspberry.

The Suntory Whisky blending team is led by third-generation Master Blender and great-grandson of the founder, Shingo Torii, and fourth Chief Blender Shinji Fukuyo.“In philosophy and making, Hibiki Japanese Harmony is the new dawn of Hibiki, optimizing the same key malt and grain whiskies from the original Hibiki blend. I envisioned a luminous harmony of flavors and aromas. A pure and simultaneously complex harmony that was at the core of every Hibiki blend,” says Chief Blender Shinji Fukuyo. The Hibiki Japanese Harmony is an extremely versatile whiskey. Whether you enjoy your drink neat, on the rocks, blended with water or mixed as a cocktail, the harmony of this blend remains unique.

MOMIJI
2 oz. Hibiki Japanese Harmony
1 oz. Dubonnet
0.5 oz. Pear Eau de Vie
3 dashes Apple & Cinnamon bitters
Method: Stir and strain into the glass

Glass: Coupe
Garnish: japanese maple leaf (ideally reddish one)

HOJICHA TODDIE
1.25 oz. Hibiki Japanese Harmony
0.25 oz. Choya Umeshu Liqueur
0.75 oz. Tangerine Honey
3.5 – 4 oz. Lightly brewed Hojicha Japanese Green Tea
Method : Mix ingredients and heat on stove until warm.

Glass : Japanese tea cup, ideally.
Garnish : Umeshu cured plum or dried apricot