Masataka Swizzle
A Japanese malt whisky swizzle with amaretto, lemon juice, demerara syrup, Peychaud's bitters, and mint. It is lightly tart and lightly sweet, and moderate strength at about 15% ABV.
5
Add everything to a chilled rocks glass, then top with pebble ice. Swizzle, then top with more pebble ice and swizzle again
Masataka Swizzle
Making on the scale needs Web Bluetooth — use Chrome on desktop or Android. You can still Preview the steps.
Volume141 ml
Strength15% ABV
Alcohol21 ml (17 g)53 ml of vodka (40%)2 shots (of 30ml)
Sugar9.5 g (6.7%)2.5 sugar cubes
Acidity0.63%
Sweet vs sourBalanced
Stanislav Vadrna, “Bratislava” (2009)
Similar cocktails
Gold Rush
A bourbon sour-style cocktail made with honey syrup and lemon juice. It is sweet and tart, and moderate in strength at about 14% ABV.
Honey syrup replacing amaretto and demerara plus bourbon instead of Japanese malt makes it sweeter and honeyed rather than nutty-almond, with more lemon tartness.
- Same: Whiskey and lemon juice in a rocks glass.
- Different: 2 oz bourbon instead of Japanese malt; 1 oz honey syrup instead of amaretto and demerara; .75 oz lemon juice; shaken and strained over one large ice cube with no garnish.
Cameron's Kick
A whiskey sour-style cocktail combines blended Scotch and Irish whiskey with lemon juice and orgeat. It is acidic and lightly sweet, balanced, and moderate strength at about 14% ABV.
The blended Scotch and Irish whiskey, orgeat, and extra lemon make it nuttier, less caramel-sweet, and tarter than the Japanese-malt, amaretto-and-Demerara reference.
- Same: Whisky and lemon juice.
- Different: 1 oz each of blended Scotch and Irish whiskey instead of Japanese malt; orgeat instead of amaretto and demerara; .75 oz lemon juice; shaken and served up with no garnish.
Lake George
A whiskey cocktail with single malt Scotch and Irish whiskey, sweetened with Drambuie and lemon juice. It is lightly tart and off-dry, with moderate strength at about 17% ABV.
Drambuie instead of amaretto and demerara, with the Peychaud's and mint omitted, makes it honey-herbal and less almond-sweet, with no anise or mint notes.
- Same: Whisky and .5 oz lemon juice.
- Different: 1 oz each of single malt Scotch and Irish whiskey instead of Japanese malt; Drambuie instead of amaretto and demerara; no Peychaud's or mint; shaken and strained into a chilled coupe.
Mariner
A Scotch whisky cocktail mixed with black cardamom syrup, lemon juice, pineapple juice, and a lemon twist. It is lightly tart, sweet, and moderately alcoholic at about 16% ABV.
Cardamom and pineapple in place of amaretto make it spicier and less almond-sweet, and less diluted than a swizzle.
- Same: Malt whisky with lemon juice and a syrup, in a rocks glass.
- Different: 2 oz Scotch instead of Japanese malt; black cardamom syrup and pineapple juice instead of amaretto and demerara; .25 oz lemon; stirred over a large cube with a lemon twist.
Figetaboutit
A bourbon cocktail with lemon juice, fig jam, amaretto, and Angostura bitters. It is tart with light sweetness and moderate strength at about 16% ABV.
Bourbon instead of Japanese whisky, fig jam and Angostura in place of demerara and Peychaud's, and more lemon make it boozier, fruitier, spicier, and tarter.
- Same: Whiskey, amaretto and lemon juice.
- Different: 2 oz bourbon; .25 oz amaretto, fig jam and Angostura instead of demerara and Peychaud's; .75 oz lemon juice; shaken and fine-strained into a coupe with brandied cherries.
Mum's Apple Pie
A low-proof rum cocktail made with apple cider, lemon juice, demerara syrup, cinnamon, and nutmeg. It is tart and sweet in balance, and light at about 10% ABV.
Aged rum and apple cider instead of whisky and amaretto make it fruitier and less almond-malt, with cinnamon and nutmeg adding spice.
- Same: Lemon juice and demerara syrup over pebble ice.
- Different: 1.5 oz aged rum instead of whisky; apple cider instead of amaretto; .75 oz lemon juice and .5 oz demerara syrup; shaken over pebble ice in a Collins glass with apple, cinnamon and nutmeg.
Masataka Swizzle