Signature · 25–35 minutes including chilling; 5 minutes with cold syrup available · Serves 1

Verde especiado

A Scotch whisky, green apple and honey sour with subtle wasabi and background cinnamon. It aims for a fruity opening, light sweetness and a citrusy, spicy finish; served cold, slightly cloudy and without noticeable particles. The syrup incorporates honey without heating the whisky, cinnamon is infused as a stick, and wasabi is filtered separately to preserve the apple's cloudiness.

A home reconstruction from the user's recollection, with no confirmed attribution to a bar or author. The Penicillin family provides a comparison for whisky, honey, citrus and heat, not evidence of origin. No physical trial of this formula: balance, spice intensity and similarity to the original await tasting; the approved QA is documentary.

Special equipment: scale with 0.01 g resolution, liquid measure, fine strainer and small paper coffee filter

Ingredients

Honey and cinnamon syrup

• 50 ml freshly boiled drinking water, for the infusion.
• 1 g broken food-grade cinnamon stick; not ground cinnamon.
• 40 g mild honey.

Wasabi whisky

• 60 ml Scotch whisky at 40% ABV, fruity and lightly peated or unpeated.
• 0.3 g ready-to-eat wasabi paste; record brand and composition for repeatability.
• Whisky of the same type and strength, only if needed to make up the 50 ml dose after filtering.

Mixing and service

• 50 ml of the filtered wasabi whisky.
• 30 ml freshly extracted Granny Smith apple juice, unsweetened and strained; have enough apple to extract this dose.
• 15 ml freshly squeezed and strained lemon juice.
• 15 ml cold honey and cinnamon syrup.
• 15 ml cold drinking water, for predilution.
• 1 large drinking-water ice cube, approximately 80–100 g, for serving.

Method

Honey and cinnamon syrup

1. Honey and cinnamon syrup. Cover the cinnamon with the 50 ml freshly boiled water in a small heatproof container. Cover and infuse for 5 minutes. Strain, weigh 20 g infusion and mix with the 40 g honey until dissolved. It should smell of cinnamon without harshness; the proposed intensity still needs tasting. If less than 20 g infusion is recovered, top up to that weight with drinking water before adding honey. Discard the stick and keep any surplus infusion out of the mixture.
2. Chill the syrup in a small closed container surrounded by ice water, then refrigerate until cold, at 5 °C or below. The batch weighs about 60 g; 45–50 ml is an estimated volume, not a measured yield. Measure by volume once cold.

Wasabi whisky

1. Wasabi whisky. Mix the 60 ml whisky with the 0.3 g wasabi paste, stir and allow 1 minute contact before starting filtration. Pass through a small, dry, food-safe paper coffee filter without squeezing. Total contact includes filtering and depends on the filter; record it when testing. Measure 50 ml recovered liquid. If short, make up that dose with plain 40% ABV whisky and record the addition, since it reduces wasabi intensity. Keep any surplus filtrate out of the cocktail.
2. Filtering must remove visible paste. If particles remain, repeat with fresh paper before measuring the final dose. Extraction and product potency have not been tested: do not interpret the 0.3 g charge as fully transferred to the glass. Do not heat this preparation.

Mixing and service

1. Juices. Wash the apple, remove core and seeds, grate and squeeze through a clean fine cloth, or use a juicer. Pass through a fine strainer without forcing the pulp and measure 30 ml. Squeeze and strain 15 ml lemon juice; immediately combine with the apple. An even haze is acceptable, without noticeable pieces or fibers. Prepare only what will be used in the session and keep cold while finishing the setup.
2. Mix. Combine the 50 ml filtered whisky, 30 ml apple, 15 ml lemon, 15 ml syrup and 15 ml cold water. Stir until homogeneous. The summed ingredient volume is approximately 125 ml; do not top up again to 125 ml or shake with ice, which would add a different dilution. The mixture must be cold before entering the glass.

The serve

Place the large ice cube in the cold rocks glass and pour in the freshly prepared mixture. Serve immediately with no garnish, cinnamon or fruit on the surface, preserving the remembered appearance of a slightly cloudy liquid without noticeable solids. Aim for apple and whisky first, integrated honey and a brief cinnamon and wasabi finish; reassess after a few minutes of melting ice.

Key points

• Use 40% ABV whisky to reproduce the strength calculation; another strength requires recalculation.
• Filter wasabi and cinnamon separately; retain the apple haze without visible pulp or spices.
• Measure 50 ml whisky after filtering; do not confuse this with the initial 60 ml.
• Retain the 15 ml predilution water and chill before serving; do not add a second dilution in a shaker.
• Assess heat at serving temperature and change one variable per trial; balance is not validated until this formula has been tasted.

Notes

• Origin and decisions. The five remembered ingredients and service are preserved. The name “Verde especiado” belongs to this reconstruction; the bar, its recipe and the exact meaning of 16% are unidentified. Lemon is a hypothetical addition to reproduce the citrus descriptor: the original could also have used another citrus fruit or an acidified component. That technique is not attributed to the establishment.
• Estimated strength. With whisky at 40%, the 50 ml dose contributes approximately 20 ml absolute alcohol. The calculation 20 / (50 + 30 + 15 + 15 + 15) × 100 gives 16% ABV theoretically before ice melt. It assumes brief extraction, filtration and the small amount of paste do not materially change the whisky's strength; volume mixing and temperature introduce uncertainty too. This is not a measurement or certification. With an additional 10 ml water from the ice, the estimate falls to 14.8% ABV.
• Storage. Prepare for consumption during the same session. Chill syrup rapidly and keep covered at 5 °C or below; prepare wasabi and juices close to service, keep cold and discard leftover preparations and cocktail at the end. This conservative approach does not establish a validated microbiological shelf life or treat diluted honey or the cocktail as room-temperature-stable products. Also follow the storage instructions on the wasabi container.
• Scaling. Keep the published base at 1 cocktail. For several servings, multiply the mixing doses and prepare enough syrup and filtered whisky according to actual recovery. Do not multiply infusion or contact times; review filter size, delay, chilling capacity and available ice. Do not promise identical intensity without recording wasabi brand, filtering time and top-up whisky quantity.

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