A new twist on the Penicillin, this drink combines the subtle floral notes of sake, a pop of citrus, and warm honey sweetness to balance out the bite of Japanese whisky.
The Matcha Salt rim offers earthy and vegetal aromas, while its delicate nutty flavor brings out the malty richness of the whisky. A salted rim readies the palate for the first sip, and the Matcha adds fresh botanical notes, rounding out this delicious and unusual cocktail.
For Honey Syrup:
1/2 cup honey
1/2 cup water
2 oz Japanese Whisky
3/4 oz fresh lemon juice
3/4 oz honey syrup
1 1/2 oz Nigori sake
Make the honey syrup: Combine 1/2 cup honey with 1/2 cup water in a saucepan. Bring to a boil, then reduce to a simmer for 3-5 minutes, until starting to thicken. Remove from heat and chill to room temperature. (You will end up with more honey syrup than you need.)
Prepare your glass: Using a lemon, swipe half of the outside rim of your rocks glass with juice. Dip the wet glass into matcha salt to coat the rim. Add 1 large ice cube to the glass.
Make your cocktail: Combine all ingredients into a cocktail shaker filled with ice. Shake vigorously and strain into your rocks glass. Garnish with a lemon wheel.