In 1923, Shinjiro Torii envisioned crafting a whisky to enhance the Japanese dining experience. He did just that with the creation of Hibiki Harmony. This layered whisky pours bright amber and has notes of citrus, honey, lychee, rosemary and oak. Full-bodied and fruity, with a long finish. Serve with smoked trout. In 1923, Shinjiro Torii envisioned crafting a whisky to enhance the Japanese dining experience. He did just that with the creation of Hibiki Harmony. This layered whisky pours bright amber and has notes of citrus, honey, lychee, rosemary and oak. Full-bodied and fruity, with a long finish. Serve with smoked trout.

This golden drink was very fashionable in Paris during World War 1. Since it's sour, it's definitely due for a comeback. To add glamour, rub the rim of the glass with a lemon wedge and dip in sugar.