JERRYSV.XYZ

I will generally eat or drink anything once, typically without any caveats: even going against my personal dietary preferences. So, with that sense of exploration, I challenged ChatGPT to come up with a cocktail for me.

First, the prompt:

You are a highly skilled bartender and mixologist with decades of experience mixing cocktails.  I would like for you to design a new cocktail for me that is not too sweet and uses whisky as the base liquor.

It seemed pretty straightforward to me, but secretly I was hoping that it would generate a cocktail based on what I happened to have on hand: Japanese Whisky.

Certainly! I'd be happy to create a whisky-based cocktail for you that's not too sweet. Here's a recipe I think you might enjoy:

Recipe: The Smoky Ginger

Ingredients:

2 oz whisky (I recommend a smoky single malt like Laphroaig or Ardbeg)
3/4 oz fresh lime juice
1/2 oz honey syrup (mix equal parts honey and hot water to make)
1/2 oz ginger liqueur
1 dash of Angostura bitters
Ginger beer (to top)
Lime wedge (for garnish)

Directions:

In a cocktail shaker, combine the whisky, lime juice, honey syrup, ginger liqueur, and bitters. Fill the shaker with ice and shake vigorously for about 10 seconds.
Strain the cocktail into a Collins glass filled with fresh ice.
Top the cocktail with ginger beer and garnish with a lime wedge.
Enjoy!
This cocktail has a smoky, spicy flavor that is balanced by the sweetness of the honey syrup and the tanginess of the lime juice. The ginger beer adds a refreshing effervescence that complements the flavors of the other ingredients. If you prefer a stronger ginger flavor, you can also muddle a few slices of fresh ginger in the cocktail shaker before adding the other ingredients.

I hope you enjoy The Smoky Ginger! Let me know if you have any questions or if there's anything else I can do for you.

It looks interesting, but not quite what I had in mind. I don't tend to keep peated whisky around, and it wasn't quite what I was looking for. Time to hit it with a new request.

I would rather not use a smokey scotch.  how about a Japanese whiskey, and a new cocktail that has not been invited yet?

I screwed up and created two issues: whisky vs whiskey, and "invited". But, it was still willing to indulge me and spit out a whole new recipe.

Sure, I'd be happy to create a cocktail for you using Japanese whiskey! Japanese whiskey has a unique flavor profile that can work well in many different types of cocktails. Here's a recipe for a new cocktail that I think you might enjoy:

Recipe: The Rising Sun

Ingredients:

2 oz Japanese whiskey (I recommend Suntory Toki or Nikka From the Barrel)
1 oz yuzu juice
1/2 oz simple syrup
1/2 oz yellow chartreuse
1 dash of orange bitters
Edible gold flakes (for garnish)
Directions:

In a cocktail shaker, combine the Japanese whiskey, yuzu juice, simple syrup, chartreuse, and bitters. Fill the shaker with ice and shake vigorously for about 10 seconds.
Strain the cocktail into a chilled coupe glass.
Sprinkle a small amount of edible gold flakes on top of the cocktail for a shimmering, festive touch.
Enjoy!
This cocktail has a bright, citrusy flavor from the yuzu juice, which is a Japanese citrus fruit that's similar to lemon or lime. The chartreuse adds a subtle herbal note, while the orange bitters provide a hint of bitterness to balance the sweetness of the simple syrup. The Japanese whiskey provides a smooth, mellow base that ties everything together. The edible gold flakes are purely for presentation and can be omitted if you prefer.

I hope you enjoy The Rising Sun! Let me know if you have any questions or if there's anything else I can do for you.

I'm not so sure about the name, but except for the edible gold flakes, this should be an easy test. Two quick trips later, and I had yuzu juice, the orange bitters, Japanese whisky (Toki, actually, it was cheapest), and yellow chartreuse.

I followed the directions, minus the gold, and poured into my beaker.

Sure, not exactly the best glass, but the flavors still came forward. It was actually quite a decent cocktail. The next time I make it, these are the changes I would make:

• replace some of the yuzu with sake
• lower the amount of yuzu by 1/4

I think this would elevate an interesting cocktail into something that is even better for my palate.