THE DRINK

The Mizunashi cocktail is named after the rare Chivas Mizunara Whisky aged in a Japanese oak cask and is from a recipe developed by Auckland bartender Mathew Woodyear-Smith. The shrub base – made with pear purée, champagne vinegar, cinnamon, clove, vanilla, star anise- is quite easy to make at home and you can substitute some of the ingredients as well – just be sure to taste test first and adjust the ratios as needed.

Combine 40ml Spiced Nashi Pear Shrub, 60ml Chivas Regal Mizunara and 3 drops ginger bitters. Shake and double strain, and garnish with crystallised ginger.