Bow Tie
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Bow Tie
Cocktail recipe

Rating

3.76 / 5
This Japan-inspired drink came to be when I combined a little Nikka barrel strength whisky with the exceptionally fragrant Roku gin, and gave it a healthy dash of Kahlúa to ... more This Japan-inspired drink came to be when I combined a little Nikka barrel strength whisky with the exceptionally fragrant Roku gin, and gave it a healthy dash of Kahlúa to round it off. The result surprised me so much that I had to share it.

The first thing that hits you is the botanical fragrance of the gin, followed by the earthy notes from the whisky. The tastes then moves back from the ground up, but with an exceptionally rounded taste that tops off this sipper and keeps you from loosing your cool. I enjoy it neat, but feel free to add ice for a more polished serve.
Check out all our FAQ's on this cocktail
Base ingredient
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Coffee liqueur
Alcohol content
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32% | 2.4 units *

Whisky glass

Ingredients

oz
ml
cl
Serves:
-
+

Method
How to make a Bow Tie

Serves 1 · Takes 3 minutes
Add clear ice to a whisky glass, stir and drain the water
Pour the whisky, gin and Kahlúa over the ice in that order and stir gently
Serve
~ The amount of Kahlúa can be suited to taste: less producing a rougher texture, while more resulting in a sweeter mix often appreciated by the ladies. To serve neat, follow the method without the ice, and swirl instead of stirring. ~

Learn more about some of the mixology terms used in this cocktail

·  Stir  · 

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Comments

alex avatar

Despite what some may say I think there's a large variety in gin quality. I made this with beefeater, I can't help but wonder how much more I would like it with Citadelle. I also used a slightly higher proof whiskey. Makers 46 is twenty higher, but the alcohol bite comes with the gin in the aftertaste. First serve, sharp. Once the ice melted, much smoother. Again, I think this hinges mostly on the quality of gin used. I liked it, but would make it again primarily to test other gins.

Make me a cocktails avatar

Totally agree Alex. I made this a couple of weeks back with Ise of Harris gin, and the clean crisp notes really helped bring out the flavours of the whiskey. It definitely needs a good stir or some dilution to mellow out the kick. Nice!

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FAQ's

INGREDIENT_SUBSTITUTIONS

Can I use a different type of whiskey if I don't have the specific one recommended for a Bow Tie cocktail?

Yes, you can use any type of whiskey you have available although the flavor profile might change slightly depending on the whiskey's characteristics. Rye whiskey can add a spicy note, while a smoother bourbon might make it sweeter.

SERVING_SUGGESTIONS

What is the best way to serve a Bow Tie cocktail to preserve its flavors and presentation?

The Bow Tie cocktail is best served in a whiskey glass, as recommended. To preserve its flavors and presentation, serve it cold and immediately after stirring the ingredients together. Avoid adding ice directly to the glass to prevent dilution; instead, chill the ingredients beforehand.

PREPARATION_TECHNIQUES

Why is the Bow Tie cocktail stirred and not shaken?

The Bow Tie cocktail is stirred rather than shaken to maintain the clarity and smooth texture of the drink. Shaking can introduce air bubbles and cloudiness, which would detract from its elegant appearance and subtly alter the taste profile.

ALCOHOL_CONTENT_COMPARISON

How does the alcohol content in a Bow Tie cocktail compare to that of a standard cocktail?

With an alcohol content of 32%, the Bow Tie cocktail is stronger than many standard cocktails, which typically have an alcohol content ranging from 15% to 30%. Its higher strength is due to the combination of whiskey, coffee liqueur, and gin without the addition of mixers that would dilute it.

FOOD_PAIRINGS

What are some food pairings that complement a Bow Tie cocktail?

Given its rich and robust flavors from whiskey, coffee liqueur, and gin, the Bow Tie cocktail pairs well with hearty and savory dishes. Consider pairing it with grilled steak, roasted pork, or rich chocolate desserts to complement its deep flavors.

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