Cocktail of the Week: Nikki’s Ikebana

Sunday, April 16, 2017 | 2 a.m.

Ingredients

2 oz. Nikka Coffey Grain Whisky

Freshly brewed espresso shot (served in a dropper)

Dried black fig slice for garnish

Method

Pour whisky over a 2”x2” ice block in an Old Fashioned glass. Serve with espresso shot in a dropper and garnish with a dried black fig slice. Drop three drops of espresso over the spirit before drinking.

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This cocktail was created as a tribute to Japanese minimalism.

Nikka Coffey Grain Whisky is a single-grain, Japanese corn whiskey that is produced using a continuous Coffey still, which is a specific distilling technique. Somewhat reminiscent of a fine bourbon, this whiskey has rich toffee and vanilla flavors with sweet, fruity notes throughout.

This buttery smooth, simple spirit is easy to sip on its own — and the addition of the espresso shot helps to further elevate the impressive flavor profile.

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Cocktail created by Francesco Lafranconi, Executive Director of Mixology and Spirits Education at Southern Glazer's Wine and Spirits.