Uploaded October 2015 | Updated September 2026, 1 week ago
The Sportsman in a modern cocktail made with Japanese Whisky, homemade Lime Cordial, fresh Grapefruit Juice, fresh Lemon Juice and a dash of Campari that is like a more complex Whiskey Sour (youtu.be/jWeCefJj-T0).
This drink was created by Carina Soto Velasquez, French bartender and restaurateur, while she was working at Megaro Bar in London. Her original version differed from this one in a three ways, her recipe called for Nikka from the Barrel whisky, homemade kaffir lime cordial and Campari dust.
The lime cordial recipe I use (youtu.be/ktmXc6gaPmk) is complex and full-flavored enough to stand up next to the kaffir lime cordial, but if you'd rather make a kaffir lime cordial, feel free.
Campari dust (alcademics.com/2011/08/an-oral-history-of-liqueur-dust.html) is something you can make if you'd like and this is a difference between this version and the original that stands out a little more, but I like to just use Campari in an atomizer. It's just enough to brighten up the drink and get it on the nose.
The biggest change is the base spirit. Velasquez uses Nikka from the Barrel in her recipe. Nikka from the Barrel is a blended whisky with the unique or uncommon characteristic of being blended and rested in oak barrels, then bottled and near-barrel proof. Unfortunately, this spirit is not available in the US. So, I made my own little blend using Nikka Pure Malt Whisky and Nikka Coffey Grain Whisky in a 2:1 ratio. This may be overkill to some and sacrilege to others, but you can just use the Japanese whisky of your choice. If you have an overproof Japanese whisky, that would be better. If you have access to Nikka from the Barrel, that would be best.
Like the Japanese Highball (youtu.be/eo7xNTxkQ18), and all other Japanese cocktails, ice is an critical feature. It's important to use clear ice for shaking and a large hunk of clear ice for serving. There are difference methods to achieve clear ice (alcademics.com/2015/01/clear-ice-cubes-using-a-tray-in-a-cooler.html). But the least labor intensive method that takes up the least amount of freezer real-estate that I've found has been the use of the Studio Neat Clear Ice Kit (link below). Use whatever method works best for you. As long and you can read through your ice, you're good to go.
Even though this recipe was adapted from the original, it makes a great drink that reminiscent of a whiskey sour, but given another dimension. It's more labor-intensive than a whiskey sour, but worth a little extra effort because the result is inspirational. Check it out. I think you'll agree. Kampai!
Recipe:
1.5 oz Japanese Whisky (1 oz Pure Malt + 0.5 oz Grain Whisky)
0.5 oz Lime Cordial
0.5 oz Lemon Juice
0.5 oz Grapefruit Juice
rinse Campari
dash Campari
Shake whisky, cordial and citrus with ice. Rinse chilled rocks glass with Campari (I like to use and atomizer). Add a large cube of clear ice. Strain drink into rocks glass over ice. Top with a dash (atomizer spritz) of Campari.
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facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
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Featured in This Episode:
Nikka Pure Malt Whisky
nikka.com/eng/products/pure-malt/taketsuru.html
Nikka Coffey Grain Whisky
nikka.com/eng/products/grain/coffeygrain.html
Campari
campari.com/int/en/campari-world/product
Studio Neat Clear Ice Kit
amzn.to/1PXG9fq
Bar Tools:
Godinger Dublin Double Old Fashioned Glass
amzn.to/1FT6LJU
OXO SteeL Double Jigger
amzn.to/1Mlqj8z
Atomizer
amzn.to/1PXFGtO
Citrus Juicer (Lemon)
amzn.to/1jVF2Rm
Electric Citrus Juicer (Grapefruit)
amzn.to/1PXFZET
Cutting Board
amzn.to/1QgQTSW
Small Knife
amzn.to/1KDFQoc
The Sportsman in a modern cocktail made with Japanese Whisky, homemade Lime Cordial, fresh Grapefruit Juice, fresh Lemon Juice and a dash of Campari that is like a more complex Whiskey Sour (youtu.be/jWeCefJj-T0).
This drink was created by Carina Soto Velasquez, French bartender and restaurateur, while she was working at Megaro Bar in London. Her original version differed from this one in a three ways, her recipe called for Nikka from the Barrel whisky, homemade kaffir lime cordial and Campari dust.
The lime cordial recipe I use (youtu.be/ktmXc6gaPmk) is complex and full-flavored enough to stand up next to the kaffir lime cordial, but if you'd rather make a kaffir lime cordial, feel free.
Campari dust (alcademics.com/2011/08/an-oral-history-of-liqueur-dust.html) is something you can make if you'd like and this is a difference between this version and the original that stands out a little more, but I like to just use Campari in an atomizer. It's just enough to brighten up the drink and get it on the nose.
The biggest change is the base spirit. Velasquez uses Nikka from the Barrel in her recipe. Nikka from the Barrel is a blended whisky with the unique or uncommon characteristic of being blended and rested in oak barrels, then bottled and near-barrel proof. Unfortunately, this spirit is not available in the US. So, I made my own little blend using Nikka Pure Malt Whisky and Nikka Coffey Grain Whisky in a 2:1 ratio. This may be overkill to some and sacrilege to others, but you can just use the Japanese whisky of your choice. If you have an overproof Japanese whisky, that would be better. If you have access to Nikka from the Barrel, that would be best.
Like the Japanese Highball (youtu.be/eo7xNTxkQ18), and all other Japanese cocktails, ice is an critical feature. It's important to use clear ice for shaking and a large hunk of clear ice for serving. There are difference methods to achieve clear ice (alcademics.com/2015/01/clear-ice-cubes-using-a-tray-in-a-cooler.html). But the least labor intensive method that takes up the least amount of freezer real-estate that I've found has been the use of the Studio Neat Clear Ice Kit (link below). Use whatever method works best for you. As long and you can read through your ice, you're good to go.
Even though this recipe was adapted from the original, it makes a great drink that reminiscent of a whiskey sour, but given another dimension. It's more labor-intensive than a whiskey sour, but worth a little extra effort because the result is inspirational. Check it out. I think you'll agree. Kampai!
Recipe:
1.5 oz Japanese Whisky (1 oz Pure Malt + 0.5 oz Grain Whisky)
0.5 oz Lime Cordial
0.5 oz Lemon Juice
0.5 oz Grapefruit Juice
rinse Campari
dash Campari
Shake whisky, cordial and citrus with ice. Rinse chilled rocks glass with Campari (I like to use and atomizer). Add a large cube of clear ice. Strain drink into rocks glass over ice. Top with a dash (atomizer spritz) of Campari.
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
twitter.com/DistinguishedSp
pinterest.com/DistinguishedSp
Featured in This Episode:
Nikka Pure Malt Whisky
nikka.com/eng/products/pure-malt/taketsuru.html
Nikka Coffey Grain Whisky
nikka.com/eng/products/grain/coffeygrain.html
Campari
campari.com/int/en/campari-world/product
Studio Neat Clear Ice Kit
amzn.to/1PXG9fq
Bar Tools:
Godinger Dublin Double Old Fashioned Glass
amzn.to/1FT6LJU
OXO SteeL Double Jigger
amzn.to/1Mlqj8z
Atomizer
amzn.to/1PXFGtO
Citrus Juicer (Lemon)
amzn.to/1jVF2Rm
Electric Citrus Juicer (Grapefruit)
amzn.to/1PXFZET
Cutting Board
amzn.to/1QgQTSW
Small Knife
amzn.to/1KDFQoc
