Tokyo Old Fashioned

This post is for the home mixologist.

There’s just something about a Japanese steakhouse – the performance of it: the heat from the fire in front of you and hopefully an engaging chef who makes you laugh and ooh and ah with her/his puns. And honestly, I like stir fry.

Since I was going in with good vibes about the experience, I was particularly tickled when I saw a Tokyo Old Fashioned on the menu.  Suntory Toki Whisky – check. Bitters – check. Blood Orange Belgium Ale – meh. I had such a wonderful experience with the Japanese Old Fashioned, I had high expectations. The Tokyo Old Fashioned was awful.

Suntory Whisky is a delicate whisky that pairs well with light florals and if you have a light hand, ginger. My first taste of this light-yellow elixir was with the Japanese Old Fashioned and it was delightful. An Old Fashioned has bitters, so I was ok with bitters; but I wasn’t sure what type of bitters. But hey, I went with it. And then we come to Blood Orange Belgium Ale. Um what?!?! Why and NO. Blood orange is a strong flavor and requires a big bourbon. To pair Suntory Toki Whisky with blood orange anything is wrong. The drink wasn’t balanced and all I tasted was blood orange. I blame the bartender. Using Japanese whisky to compliment the Japanese Steakhouse requires the finesse of one of the chefs – a flare with the hand using minimal ingredients.

The lesson learned is pay really close to ALL of the ingredients. I knew better; but I was swayed by the bourbon.

Ugh.

Cheers, kind of,

~Kimberly Elise  
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