Hungry Ghost

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Hungry Ghost ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Absinthe	7.5 ml	0.8 cl	0.3 oz	3 parts
Japanese whisky	30 ml	3 cl	1 oz	12 parts
Apple brandy	22.5 ml	2.3 cl	0.8 oz	9 parts
Single malt Scotch whisky	7.5 ml	0.8 cl	0.3 oz	3 parts
Honey Syrup	5 ml	0.5 cl	0.2 oz	2 parts
Genepy	2.5 ml	0.3 cl	0.1 oz	1 part
Orange Bitters	2 dash	—	—	—

Garnish: Expressed lemon twist, discarded

1. 01

   Chill a small rocks glass and cut one short lemon twist for expressing only.

2. 02

   Add the absinthe to the chilled glass, rotate it to coat the interior, then discard all excess.

3. 03

   Measure the Japanese whisky, apple brandy, peated single malt, honey syrup, genepy, and orange bitters into a mixing glass.

4. 04

   Fill with solid ice and stir steadily until very cold and properly diluted.

5. 05

   Fine-strain into the absinthe-rinsed rocks glass without adding ice.

6. 06

   Express the lemon oils over the drink, discard the peel, and serve with a completely bare surface.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.