In Praise of Time: Cocktail Recipes to Try at Home

Portland Japanese Garden and Multnomah Whisk{e}y Library partnered for a special event held in the Garden on July 21st, In Praise of Time: Celebrating a Century of Japanese Whisky. This world-class gastronomic immersion was the first installment of a two-day whisky celebration the two organizations collaborated on, along with Suntory, Japan’s first and largest whisky company.

The event gathered luminaries from the world of whisky and spirits, including James Beard Award-winning mixologist and author Jim Meehan. Below are the recipes for the cocktails Meehan prepared so you can try them at home.

Shiso Highball

A Shiso Highball prepared by Jim Meehan. Photo by Nina Johnson.

Ingredients:

  • 2 oz. Suntory Toki Whisky
  • 4 oz. sparkling mineral water
  • 1 spritz of shiso essence

Steps:

  1. Build in a chilled highball glass spritzed with shiso essence.
  2. Fill with ice cubes and garnish with a shiso leaf.

Haku Saketini

A Haku Saketini, prepared by Jim Meehan. Photo by Nina Johnson.

Ingredients:

  • 0.5 oz. Suntory Haku Vodka
  • 1 oz. Masumi Okuden Junmai Sake
  • 0.5 oz. coconut water
  • 0.25 oz. Wilderton Lustre

Steps:

  1. Stir with ice and strain into a chilled coriander
  2. Essence rinsed martini glass.
  3. Garnish with a cucumber.

Stumptown Shandy

A Stumptown Shandy prepared by Jim Meehan. Photo by Nina Johnson.

Ingredients:

  • 4 oz. Japanese rice lager
  • 4 oz. Stumptown Strange Magic cascara soda
  • 0.5 oz. Lio Jozo Purple Sweet Potato Vinegar

Steps:

  1. Build in a chilled pilsner glass, then add an umeboshi plum.
  2. Fill with ice cubes.
  3. Serve ungarnished.

Harmony Old Fashioned

A Harmony Old Fashioned prepared by Jim Meehan. Photo by Nina Johnson.

Ingredients:

  • 2 oz. Suntory Hibiki Harmony Whisky
  • 0.25 oz. hōjicha kokuto syrup
  • 3 dashes of Miracle Mile Ume Bitters

Steps:

  1. Stir with ice and strain into a chilled double old fashioned glass that’s had an orange coin expressed over the inside filled.
  2. Add one large, clear cube.
  3. Serve ungarnished.

Nigori Alexander Shiso Highball

A Nigori Alexander Shiso Highball prepared by Jim Meehan. Photo by Nina Johnson.

Ingredients:

  • 2.5 oz. Mukai Shuzo “Kyo No Haru” Nama Nigori Sake
  • 0.75 oz. Suntory Roku Gin
  • 0.5 oz. orgeat
  • 1/8 tsp. Wilderton Earthen

Steps:

  1. Stir with ice and strain into a chilled Nick & Nora coupe.
  2. Garnish with grated nutmeg.

About Jim Meehan

Jim Meehan’s hospitality career spans over twenty-five years from Madison, Wisconsin to New York City to Portland, Oregon, where he works with clients on behalf of Mixography Inc. and develops recipes for American Express’s Centurion airport lounges. After editing multiple editions of Food & Wine Cocktails and Mr. Boston Official Bartender’s Guide; Jim authored The PDT Cocktail Book and Meehan’s Bartender Manual, and his latest book, The Bartender’s Pantry, will be published by Ten Speed Press in May of 2024.