Toki Whisky Dinner Pairing Menu
The breadth of the Suntory brand and how it can be used in food is vast due to the tasting notes referring to white pepper, honey and orchard fruits.
The ability to pair Toki with sweet or savoury is exhaustive.
Starter:
Soy mirin tartare of tuna, ponzu chive dressing, pickled radish salad.
Main:
Hard fried Gochujang chicken, steamed rice wrapped in bean curd, smoked pork and fermented chili.
Dessert:
Poached lychees, kumquat, Toki green tea syrup, crushed pistachios
Snack Pairing:
Kakipi - mixed battered wasabi green peas, rice crackers and chili salted nuts.
Taste Profile
Vibrant, green fruits.
Pairing Rationale
Toki is the embodiment of Suntory Whiskies, which are all about clean, delicate complexity. The bright pear notes of the Japanese Whisky with the acidity of soda provide an effervescent contrast to the sweetness of the dessert and in turn the dessert enhances the fruitiness of the Whisky.
Welcome Drink: Toki Ginger
Vessel: Highball
Ice: Cubed
Garnish: Mint sprig
Ingredients:
50ml Toki Whisky
150ml chilled ginger ale
Method:
Fill the highball glass with ice.
Pour the Toki into the glass and top up the glass with the chilled ginger ale.
Carefully stir to blend the ingredients and add a mint sprig to garnish.
Starter: Umami-er
Vessel: Cocktail glass / Tumbler
Ice: Block ice
Garnish: Seasonal herbs / Orange zest
Ingredients:
25ml Toki Whisky
25ml Campari
25ml Sweet vermouth
5 Drops soy sauce (specifically drops and not dashes)
Method:
Add all ingredients to a mixing glass.
Stir for 30 seconds and strain into a chilled glass.
Main Course: Toki Highball
Vessel: Highball
Ice: Cubed
Garnish: Orange peel
Ingredients:
50ml Toki Whisky
150ml chilled soda water
Method:
Fill the highball glass with ice.
Pour the Toki into the glass and top up the glass with the chilled soda water.
Carefully stir to blend the ingredients and add an orange peel to garnish.
Dessert: Miso Sour
Vessel: Mule mug
Ice: Cubed
Garnish: Ginger
Ingredients:
50ml Toki Whisky
25ml Lemon or Yuzu Juice
15ml 2:1 Sugar Syrup
Bar spoon White Miso
15ml Egg White or equivalent foaming agent
Method:
Add the ingredients into a shaker and dry-shake (without ice) vigorously for 10 seconds.
Add large ice cubes and shake again until well-chilled.
Strain into a chilled glass.
Garnish with ginger.
Sweet Pairing: Hentai Martini
Vessel: Martini glass
Ice: None
Garnish: Lemon zest
Ingredients:
50ml Toki Whisky
50ml Pineapple Juice
25ml Passionfruit Liqueur
10ml Lemon or Yuzu Juice
Method:
Add all ingredients to a mixing glass filled with ice.
Stir for 30 seconds and strain into a chilled glass.
Chocolate Pairing: Japanese Old Fashioned
Vessel: Rocks glass
Ice: Block ice or large cubed
Garnish: Lemon zest
Ingredients:
50ml Toki Whisky
7.5ml Orgeat Syrup
3 Dashes Angostura Bitters
Optional: 1 Dash Peychauds Bitters
Method:
Stir down the Toki, syrup and bitters in a mixing glass with ice to desired solution.
Strain into a rocks glass over ice and garnish with a lemon zest.
Snack Pairing: Toki Time Highball
Vessel: Highball
Ice: Cubed
Garnish: Orange peel
Ingredients:
50ml Toki Whisky
150ml chilled soda water
Method:
Fill the highball glass with ice.
Pour the Toki into the glass and top up the glass with the chilled soda water.
Carefully stir to blend the ingredients and add an orange peel to garnish.
