Paradise Sour

This drink was created by Kevin Beary, beverage director at Three Dots and a Dash in Chicago. “This cocktail has a bright citrus profile that is balanced by the clove, ginger, and baking spice of the falernum, with a lingering heat from the rye and note of oak from the aged rum,” Beary says.

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INGREDIENTS

  • 1 oz. bonded rye
  • 1 oz. Foursquare 2004 11 year old bourbon cask strength (or other cask-strength Barbados rum)
  • ½ oz. Vermouth di Torino
  • ½ oz. lime juice
  • ½ oz. lemon juice
  • 1 oz. falernum
  • ½ oz. egg white
  • 2 dashes Angostura bitters
  • Lemon twist on a pick and orchid for garnish

DIRECTIONS

Combine all ingredients in a shaker and dry shake (without ice) until thoroughly combined. Add ice, shake again, and strain into a chilled coupe glass. Garnish with an orchid and lemon twist on a skull pick (or pick of your choice)

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