Midnight Shizuku
An exercise in restraint, this highball marries the clean profile of Japanese whisky with a haunting, aromatic whisper of toasted sesame.
Reverse-engineered from Komorei · Tokyo
Ingredients
for 2 servings
- 60 mlJapanese whisky
- 120 mlcarbonated water
- 2 mltoasted sesame oil — lightly warmed to loosen aroma
- to tasteice — large, clear cubes
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 5 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Combine the toasted sesame oil and a small amount of water in a small saucepan to create a thin aromatic infusion.
5 min · 2 min attention→ sesame infusion
- 2
Remove from heat and let the sesame infusion sit for 3 minutes to mellow.
3 min · unattended - 3parallel track
Place large ice cubes into two highball glasses.
1 min→ prepared glassware
- 4
waits for: steps 2 and 3
Pour the whisky and the chilled sesame infusion over the ice.
1 min - 5
Slowly pour the carbonated water down the side of the glass to preserve bubbles.
1 min - 6
Gently stir once with a long spoon to integrate without losing carbonation.
1 min