OC Weekly recommends, “kicking off with a calamansi sour and an order of lumpia. The cocktail makes great use of its ingredients—floral Kikori Japanese rice whisky, tart calamansi syrup and egg white—to offer something that balances the scales between sweet, bitter and strong. But it’s the egg white that gives this tangy drink a smooth, creamy…
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The San Francisco Chronicle features the private club Modernist and the Kikori Whiskey Pokeball cocktail with salted caramel and aged balsamic vinegar.
“Rice is nothing new to whiskey production. It has been a casual player in experimental whiskies here and there in the U.S., usually as a minor ingredient in one-off bourbon recipes. But to date no all-rice whiskey has ever been made. That is, until now.” – Men’s Journal
“Kikori Whiskey is aged in barrels that are only lightly charred, resulting in a whiskey is lighter and exceptionally smooth, so it’s perfect for a cocktail.” – Rue Daily
Bitter & Twisted serves the Bear Witness with Kikori Whiskey, lemon, grapefruit, yuzu marmalade and pink peppercorn honey syrup, in an empty honey bear! See the the full list at Liquor.com