A swirl of three equal parts Hakushu 12-year-old single malt Japanese whisky (“light, smoky and well-balanced,” according to Polsky); wild cherry- and quinine-infused Maurin Quina white wine; and Gran Classico Bitter liqueur, topped off with spicy-tart Bittermens Burlesque bitters and a dried cherry garnish, the amber-colored Shibui is “essentially a sixth cousin of the Negroni,” as Polsky points out.
1 oz. Maurin Quina
1 oz. Hakushu 12-year-old single malt Japanese whisky
1 oz. Gran Classico Bitter
10 drops Bittermens Burlesque Bitters
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