Konichiwa is the Japanese word for "hello." You can't get maple syrup in Japan, but you can use Japanese whiskey and maple syrup to make a tasty drink.  I discovered the Japanese Maple, a creation from bartender Damian Windsor, in Chilled magazine, and this is my minimally adapted version.

2 ounces Japanese whiskey (I used Yamazaki 12 year old single malt)
.5 ounces maple syrup (see below)
Juice from 1/4 lemon
1 egg white

Reverse dry shake (see Shake, Shake, Shake ... Shake Your Egg Whites), or combine in a shaker with ice, shake with the dynamic atmosphere on the streets of Tokyo, and strain into a chilled glass.

The Japanese Maple is a nicely balanced drink, and it gives you ample room to experiment.  For example, you could switch the whiskey's origin and make a Scotch Maple. As the whiskey is the main star of the show, you want one strong enough to stand up to the citrus and sweet flavors, but not so strong that it overpowers everything else. Use 100% maple syrup if you can. Most maple syrup on the market is either Grade A (lighter color and flavor) or Grade B (darker color and more intense flavor). Generally speaking, when using maple syrup less is more, especially if you're using Grade B.

After you have a Japanese Maple, your taste buds and liver will use a phrase that's familiar to everyone who has heard a very specific Styx song -- domo arigato!

Bijou is the French word for jewel, and this drink is the equivalent of a precious gem in the cocktail world. The Bijou dates to the late 19th century and is attributed to bartender and author Harry Johnson. Its name comes from the colors of its three spirits, which represent diamonds, emeralds, and rubies.

1 ounce gin (j'aime The Botanist)
1 ounce green Chartreuse (c'est magnifique)
1 ounce sweet vermouth (bonjour Carpano Antica)
1 dash orange bitters (Embitterment est très bon)

Combine in a mixing glass or shaker with ice, stir with the beautiful precision of a flawless gem, and strain into a chilled glass.  Luxardo or amarena cherry garnish optional.

The Bijou is a deceptively lovely drink.  It is deceptive because like many jewels, its beauty belies its strength.  Roughly two thirds of it consists of gin and green Chartreuse, which is 110 proof. The Bijou is lovely because it combines herbal and subtly sweet flavors. The traditional 1:1:1 ratio is reminiscent of other gin based cocktails such as the Negroni.  Some modern versions of the Bijou have more gin compared to the green Chartreuse and sweet vermouth. Similarly, Péché in Austin makes a fascinating twist on a Bijou using Ransom Old Tom style gin and adding Amaro Montenegro.

If the combination of gin and green Chartreuse intrigues you, try a Last Word.  If the combination of gin and sweet vermouth intrigues you, try a Hanky Panky or a Don't Give Up The Ship. Whether or not you think diamonds are a girl's best friend as Marilyn Monroe and Janet Jackson sang (obviously at different times), or whether or not you think diamonds are forever (in my opinion, a lesser film in the James Bond franchise), the Bijou is worth your time and liver.  À votre santé (that's cheers in French)!