Nanhattan

The Manhattan is my favourite cocktail. It's a bit like Michael Caines: timeless and classy, but also cheeky and a little rough around the edges. When I was putting togeter Nanban's cocktail menu, I knew a variant of the Manhattan had to be on there. But I wanted to keep the flavours true while giving it a distinctly southern Japanese twang.

Using Japanese whisky was an obvious choice. Not just because it would establish a Japanese theme but because the flavours in most Japanese whiskies just work – they tend to be subtle and smooth but still full of verve and character, like old leather-bound books. Once that was established, I started thinking about the drink's other elements: vermouth and bitters. How could I introduce a noticeably Kyushu flavour to them without disrupting the classic cocktail's perfect balance?

The answer, of course, is citrus. Not exuberant yuzu or puckering lemon, but someting sweeter and more approachable: good ol' orange. Kyushu is an absolute paradise of oranges, from the bright and aromatic satsuma to the candy-like dekopon. And since orange peel is already a typical garnish for the Manhattan, there's a precedent for it. In my 'Nanhattan', that orange note comes in three forms: peel, bitters and vermouth. I also added a tiny bit of shochu for its Kyushu character and earthy-fruity aroma. The result is warmingly familiar yet subtly exotic. And it is delightfully, dangerously drinkable.