Harajuku Recipe

Japanese Whisky, Gran Classico, Byrrh, Bitters

Japanese whisky is one of the finest liquids one can sip, but don't let that beguiling mix of smoothness and nuance sway you from adding a healthy pour to your next cocktail. Similar in structure and flavor to scotch, the very best examples of Japanese whisky aren't meant to be mixed. But there exist plenty of fine, easy-drinking expressions that work beautifully in cocktails, as evidenced by the lesson in synergy that is Harajuku.

Hailing from the Dorsey, that stunning cocktail bar at the Venetian in Las Vegas, the Harajuku begins with a base of Nikka Coffey Grain Japanese whisky. Throw in a couple of bittersweet aperitifs—Gran Classico and Byrrh—and some chocolate bitters, and we've got ourselves a cocktail. The result is complex but exceedingly drinkable. You'll want to have one straight from the source, should you find yourself thirsty and in Vegas. Otherwise, try making one for yourself by following the recipe below.

And should you require a more formal introduction to Japanese whisky, or a handy buying guide that details the best Japanese whisky under $100, well, we've got both.

Harajuku Ingredients

1 oz Nikka Coffey Grain Japanese whisky
1 oz Gran Classico
1 oz Byrrh Quinquina
2 dashes chocolates bitters
Orange twist for garnish.

How to make a Harajuku

  1. Stir all ingredients with ice in a mixing glass.
  2. Strain into an Old-Fashioned glass over one large ice cube.
  3. Garnish with an orange twist and serve.