Eat · 29 April 2026
Three cocktails for home.
An aperitif, a whisky, and the Japanese highball. Built to go with the kind of food we actually cook on a Tuesday.
Eat · 29 April 2026
An aperitif, a whisky, and the Japanese highball. Built to go with the kind of food we actually cook on a Tuesday.
Equal parts Tanqueray Ten, Suze and Cocchi Americano. Stirred over a single large rock with grapefruit zest. The bitter-floral version of a negroni — pairs better with grilled fish than the classic. Perfect for the Grey House terrace.
50ml Nikka From the Barrel, 5ml maple syrup, 2 dashes Angostura, big rock, lemon zest expressed and discarded. The maple is the move — replaces sugar's flatness with something that meets Japanese whisky's sweet-spice profile.
35ml Hibiki Harmony, 100ml chilled high-carbonation soda, single twisted lemon peel. Build in a tall glass, stir once. The Japanese kissaten classic — drier than a Western highball, the move when you're tired of cocktails but not done drinking.