Flavor Camp
Flavor Camp

Nikusui

April 23, 2025

Cocktails Modern Whisky
2 min reading time

A cocktail that seduces before it strikes, Nikusui channels the eerie elegance of its yōkai namesake — a spirit of beauty and danger. David Wade brings this myth to life in liquid form, fusing the rich, spicy backbone of Nikka with lush berry notes and a whisper of heat. It’s bewitching, a little wicked, and absolutely unforgettable. Consider yourself warned.

Recipe: David Wade (Halifax, Nova Scotia)
Photo: Reece Sims

Cocktail Flavor Camps

The inspiration behind this cocktail, as explained by bartender David Wade, “a Nikusui is a vampiric yōkai that uses the appearance of a beautiful woman to lure in young men travelling alone at night in order to feed off of them. Imagining something beautiful yet scary, I used rich and bright ingredients and made sure to include a spicy twist. Make sure not drink this alone on a dark night...”
Nikusui
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Nikusui

Recipe by David Wade (Halifax, Nova Scotia)Difficulty: Moderate

Flavor Camps: Bitter, Sweet, Fruity, Citrus

Ingredients

  • 1.5 oz Nikka from the Barrel

  • 0.5 oz Dried Chili Oloroso Sherry*

  • 0.5 oz Chocolate Raspberry Cordial ⦿

  • 0.5 oz Fresh Lemon Juice

  • 2 dashes Chocolate Bitters

  • Garnish: A Piece of Dark Chocolate topped with a Raspberry

Directions

  • Chill your Nick and Nora glass, and proceed to shake all of the ingredients.
  • Double strain into the Nick and Nora and garnish with the chocolate and raspberry.

Notes

  • *Dried Chili Oloroso Sherry:
    Infuse 3 dried chili peppers in a bottle of Oloroso Sherry for 24 hours.
  • ⦿ Chocolate Raspberry Cordial:
    Take 500ml of simple syrup and combine with 1.5 tablespoons of cocoa powder, 1 bar spoon of citric acid and 1 bar spoon of ascorbic acid, into a food safe plastic bag.
    Add in one clamshell (6 ounces) of washed raspberries in the bag and crush them until there's no solid berries left.
    Let sous vide in a tall insert filled with 165F water and then seal off airflow. Do this for about an hour to really let the flavour come through.
    Then strain through fine mesh and bottle.
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