World Whisky Day Cocktails at Tokyo Bird

Sydney small bar Tokyo Bird is celebrating whisky with a week of events, flights and cocktails in the lead up to World Whisky Day on Saturday, 21 May 2016.

Tokyo Bird World Whisky Day Cocktails
Bar Manager, Yoshi Onishi

Running all week from Monday 16 May until Saturday 21 May, you can take your taste buds around the whisky world from Australia to Japan, Scotland, Ireland and the USA) with five whisky cocktails created by Tokyo Bird bar manager Yoshi Onishi.

The cocktails are based on well-loved classics in order to showcase the different flavours of the whisk(e)y. So join in the celebrations of the water of life with these well-crafted whisky cocktails.

Tokyo Bird World Whisky Day Cocktails
Star Cobbler

For an easy drinking cocktail to get you started, the Star Cobbler is the ideal choice. Made with red grapes muddled with Starward Wine Cask single malt from New World Whisky Distillery in Australia, mandarin peel infused fino sherry, lemon and sugar, the cocktail delivers on flavour. It’s fruity, refreshing and sessionable, and a great way to begin your World Whisky Day celebrations.

Tokyo Bird World Whisky Day Cocktails
Louisiane a la Barrel

A take on the New Orleans cocktail La Louisiane, Louisiane a la Barrel takes your taste buds to Japan with Nikka From the Barrel blended whisky, DOM Benedictine, Peychaud’s bitters and a spray of absinthe. The cocktail is served over a perfect sphere of clear ice and garnished an orange zest. The grain component of the Nikka along with the orange notes and soft spices from the Benedictine and aromatics of absinthe make it a fine sipper, one to sit back and enjoy in good company.

Tokyo Bird World Whisky Day Cocktails
Pear Drop

Moving to Ireland for Irish Whiskey, the Pear Drop pays tribute to the orchard fruit notes of Writers Tears Irish Whiskey. The stirred cocktail with pear liqueur, whisky barrel bitters, smoked cinnamon quill is skilfully poured a large square block of clear ice. The torched cinnamon quill is not only a garnish but when used to stir the cocktail, it imparts a smoky and spicy character which complements the pear and green apple notes of the whiskey.

Tokyo Bird World Whisky Day Cocktails

Over to Scotland, and it’s the modern classic created by Australian bartender Sam Ross. The Penicillin is made with Monkey Shoulder blended Scotch, sweetened ginger juice, lemon juice and Laphroaig 10 year old which gives the drink its smoky character. To make the drink more approachable to those who find Laphroaig divisive, Tokyo Bird serves the cocktail with a small measure of Laphroaig on the side which you can add to the drink if you wish.

Tokyo Bird World Whisky Day Cocktails

From Scotland, hope across to the United States for a classic Boulevardier made with Buffalo Trace bourbon, Campari, Punt e Mes vermouth stirred over ice and finished with a lemon peel garnish. This is the cocktail to finish on if you like yours strong, boozy and satisfying to the last sip.

As well as World Whisky Day Cocktails, Tokyo Bird is offering a range of whisky flights from $45.

Tokyo Bird World Whisky Day Cocktails
Japanese Sherry Cask Single Malts Flight

Keep the Japanese Sherry Cask Single Malts Flight ($145) in mind for a tasting of  Suntory Yamazaki Sherry Cask 2016, Nikka Miyagikyo Sherry Cask and Nikka Yoichi Sherry & Sweet.

If you prefer to celebrate with whisky and food, Tokyo Bird is hosting a Japanese Whisky Dinner ($135 per person) on Tuesday 17 May. The dinner is in collaboration with Melbourne’s Adam Liston (ex chef / owner of Northern Light Yakitori Bar) where you can enjoy five premium Japanese whiskies paired with five courses of modern Japanese cuisine.

Whether it’s a hearty Cheers, Kampai or Slainte, you can take flight with Tokyo Bird and celebrate the water of life.

Tokyo Bird
Commonwealth St & Belmore Lane, Surry Hills

Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved. Contact us if you wish to purchase any photographs.


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.