Welcome to Day 3 of the Advent of Cocktails 2025! Today's cocktail is...

Pantheon

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History

The Pantheon is a modern cocktail created by Tokyo bartender Daisuke Ito, owner of Land Bar Artisan and widely regarded for his technical skill and dedication to refining classic recipes rather than inventing new ones. Despite his usual preference for updating historical drinks, Ito devised the Pantheon in response to a request for an original recipe for Nicholas Coldicott’s cocktail book, Tokyo Cocktails published in 2019.

Ito's approach to the Pantheon began not with the base spirit but with Bénédictine, a French herbal liqueur he felt was underutilized in contemporary bars despite its universal presence. His goal was to create a drink that bartenders around the world could easily reproduce without obscure ingredients.

Ito intentionally avoided specifying a particular style of Scotch, arguing that the drink works with a wide range of expressions—from blended whiskies like Dewar’s to single malts such as Talisker. Lemon juice was selected for its compatibility with high-proof liqueurs like Bénédictine.

After experimenting with several naming options, Ito settled on the name “Pantheon”, chosen for its memorable sound rather than for any historical or symbolic reference.

Following the book’s publication, the Pantheon began appearing in notable cocktail bars:

• Bar Trench (Tokyo), where bartender Rogerio Igarashi Vaz served it with Cragganmore 12, emphasizing the whisky’s herbal character.
• Ray Cocktail and Bite (Bangkok), using Monkey Shoulder blended whisky.
• Bar Glide at the St. Regis (Bangkok), where the team selected Chita grain whisky for the base.

Bartenders noted that although the ratio initially seemed unconventional, the drink delivered surprising balance and complexity.

The Pantheon stands out in an era when many new cocktails rely on elaborate syrups, infusions, or specialized equipment. Its simplicity—three widely available ingredients, straightforward technique—was intentional. Ito hoped to create a drink that could travel far beyond its origins and be ordered in bars decades into the future.

While still young, the Pantheon’s adaptability, bar-friendliness, and early international uptake suggest it may have staying power. As Ito notes, his aspiration is modest yet telling: that one day, a guest will ask him whether he knows how to make a Pantheon.

Source: Punchdrink.com, The Pantheon Is a Japanese Modern Classic in the Making

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Pantheon

• 1 oz (30 ml) blended Scotch whisky
• ½ oz (15 ml) Bénédictine D.O.M. liqueur
• ½ oz (15 ml) freshly‑squeezed lemon juice

1. Add all ingredients into a cocktail shaker filled with ice.
2. Shake vigorously for about 10‑12 seconds to chill and dilute.
3. Fine‑strain into a chilled coupe or Nick & Nora glass.

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Variations

A sign of the cocktail’s early acceptance is the emergence of variations:

• Charles Schumann of Schumann’s Bar (Munich) created a version blending Bénédictine and yellow Chartreuse.
• Ito himself developed several riffs, including:
  • Rum Pantheon
  • Tequila Pantheon
  • Calvados Pantheon (which he cites as particularly successful)
  • Versions made with Japanese whisky

Though the original specs are modest, many bartenders recommend scaling up the recipe by 1.5× or even double to fill a coupe more satisfyingly.(cocktaillove.com)

Difford’s Guide suggests adding a couple of drops of saline solution—or even just a merest pinch of salt—to enhance balance and bring out complexity in the flavors.(diffordsguide.com)

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Previous December 3 cocktails

• AoC 2020: Daiquiri
• AoC 2021: Paper Plane
• AoC 2022: El Presidente
• AoC 2023: El Diablo
• AoC 2024: Corn 'n' Oil

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Ingredient heads-up: Coffee liqueur will be called for tomorrow

NB! Variations and your own riffs are encouraged, please share the result and recipe!

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