2 oz Japanese Whiskey
3/4 oz Dry Vermouth
1/2 oz St Germain Elderflower
1 Dash Angostura Bitters
1 Dash Jerry Thomas “Own Decanter Bitters”
Stir and strain into a chilled cocktail glass.
Garnish with a lemon peel and serve.
Don’t know why that Jim Beam bottle is in the picture but lets just pretend it’s a japanese Nikka Taketsuru bottle, thats whats in the glass anyway.