Kiernan Walsh, bartender at San Francisco cocktail lounge Solstice developed this complex, subtle and intriguing cocktail that marries Japanese single malt whisky, Vya extra dry vermouth and fresh pinot noir juice. While you may have to check a local farmers market or even call a local winery to source fresh pinot noir juice, your efforts will be rewarded when you taste this cocktail. If you don't want to go to the trouble of finding fresh pinot noir juice, just stop in to Solstice and ask Kiernan to make you his creation yourself.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Drink
Ingredients:
- 1 oz Suntory Yamazaki Japanese single malt whisky
- 1 oz Vya extra dry vermouth
- 1 oz fresh pinot noir juice
- 2 dashes orange bitters
Preparation:
- In a mixing glass, combine first three ingredients.
- Add orange bitters.
- Add ice to mixing glass.
- Shake vigorously for 30 seconds.
- Strain into a chilled martini glass. Serve.