Kasumiku (香住区)

"This place is like... the end of the world."
1 12 oz Japanese Whisky, Yamazaki 12
34 oz Sweet vermouth, Carpano Punt e Mes
34 oz Eau de vie of Douglas Fir
34 oz Ginger liqueur, Domaine de Canton
1 rinse Islay Scotch, Laphroaig 10
Stir with ice and strain into a chilled, Laphroaig 10 rinsed large rocks glass or, ideally, brandy snifter.
The salty, peaty smell of the Laphroaig 10 is essential here so make sure you use a large rocks glass or a snifter. Upon your first sip, you'll immediately notice the pine and ginger, followed by the warm qualities of the Yamazaki with the bitterness of the Punt e Mes resting just beneath. Depending on your tolerance for liqueurs, you may want to adjust the amount of Domain de Canton.
Kasumiku (香住区) is a small town on the northern shore of Hyogo Prefecture, that's nestled between the Japan sea and the San-in Mountain Range. Due to its location, Kasumiku is subject to hot, humid summers and heavy snowfall during the winter. The Kasumiku Cocktail is intended to capture the wild nature of earth (Punt e Mes), sea (Laphroaig) and forest (Douglas Fir), with the brightness of the Domaine de Canton and Yamazaki 12 representing the town that's survived regardless.
From other users
  • Subbed Aultmore for the Laphroaig. Didn’t really contribute anything aromatic. Would do this again and skip the rinse. — ☆☆☆☆
  • Maybe do in rocks glass over large ice cube? — ☆☆☆☆
  • First time making this. I like the smokiness the Laphroaig rinse gives it. Need to play with the proportions of ginger and douglas fir next time. As-is, I like it. With a little tweaking, I could love it. — ☆☆☆
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1 Comment

I substituted scotch for the

I substituted scotch for the Yamazaki (didn't have any Japanese Whiskey) and Cocchi Vermouth di Torino for the Punt e Mes - really nice drink. First one I've made with the Douglas Fir. I thought maybe 3/4 was going to be too much of the Douglas Fir and the Domaine de Canton, but it was just right.