By Kate Chernoff, The Courtney Room⁠

Snowfall in Niigata

Growing up in Edmonton, the first snowfall always came too early. Living in Victoria, the snow doesn’t stay around long enough. In Niigata, Japan, the terroir is known for its snowfall, which was the inspiration for this frosty highball. e light peat in the whisky is complimented by subtle citrus, sweetness, and effervescence.⁠

2oz Shinobu Lightly Peated Whisky⁠
¾ oz lemon juice⁠
¾ oz Koji Syrup⁠
1 dash Ms Betters Orange Tree Bitters⁠
2oz soda⁠
Thai basil⁠
Mint Icing sugar⁠

Method:
In a chilled highball glass, combine whisky, lemon, syrup, and bitters. Mix gently with a metal straw. Add ice, then top with soda, gently swirl to integrate ingredients. Top with crush ice. Slap mint and basil to release aromatic oils, and place in crushed ice to garnish. Through a fine mesh strainer, gently dust drink with powdered sugar. Enjoy through a straw.⁠

Koji Syrup:
Prepare a 1:1 simple syrup by combining 1L cane sugar and 1L in a heat safe container. Stir until blended then allow to cool. Add Koji to taste (Koji isn’t consistent due to it being a ferment, so taste as you go) approximately 20ml/4tbs per litre of syrup.⁠