Liam Nii-san

When Daikaya launched a late night Irish-themed event, Pouridas selected a less-than-obvious choice for the cocktail base: a peated Irish whiskey. “I wanted to isolate that smokey peat in the cocktail, and lay it over the rich bitter, sweet, and nutty qualities of the Gran Classico and the Crème de Noyaux,” he explains. “The mole bitters help to uplift that smoke, and the orange zest gives the impression of acidity and freshness.”

Courtesy of mixologist Daniel Pouridas of Daikaya in Washington DC


  • 1 oz Connemara Single Malt Peated Irish Whiskey
  • 1 oz Iwai Black Label Japanese Whisky
  • 1 oz Tempus Fugit Gran Classico
  • ½ oz Tempus Fugit Crème de Noyaux
  • 2 dashes Wiggle Chocolate Mole Bitters
  • Orange peel for garnish


Chill a coupe glass with water and ice and set aside. Add the spirits and bitters into a mixing glass, add ice, and stir for about 20 seconds. Empty the water and ice from the coupe glass, strain mixture into the coupe, express orange peel over the cocktail, and serve.