This Tiki-Inspired Whisky Sour Is Made for Summer

The way that bartenders seem to flawlessly glide around the bar, repeatedly grabbing another random bottle and eyeballing how much to add, then shaking or stirring at a metronome's rhythm, and finally straining a beautiful drink into a glass, you'd think they never make mistakes. But the perfect cocktail you receive likely took at least some experimentation.

Aaron Kim, head bartender of 53 in New York City, first set out to create a tiki-style cocktail with mango puree and heavier whisky. But the texture was too thick and the sweetness overpowered the other flavors. With time and ingenuity, he discovered that using dried mango to infuse a lighter whisky produced a beautifully balanced drink, The Expat.

“The cocktail celebrates international flavors—a blend of Japanese whisky, fruits from various countries, and French-fortified wine,” he says. “The name reflects the harmony of diverse regions coming together.” With passion fruit, mango, and lime, it's light, citrusy, and tropical, with a touch of sweetness. Port rounds out the flavors, making it easy to enjoy on any warm day.

The Expat

• 2 oz. dried mango-infused Japanese whisky (recipe below)
• 1/2 oz. fresh lime juice
• 1/4 oz. passion fruit puree
• 1/4 oz. Giffard apricot liqueur
• 1/4 oz. Prunier Maison Pineau Des Charentes Rouge (or any port)

Combine first four ingredients in a cocktail shaker with ice. Shake for about 13 seconds, then strain into a rocks glass. Add a large cube and float Pineau des Charentes over top.

Dried-Mango Infused Japanese Whisky

• 8 oz. Ichiro's Malt and Grain (or other blended Japanese whisky)
• 4 small pieces dried mango, cut into quarters

Combine whisky and dried mango in a non-reactive container and seal. Let sit at room temp for 24 hours. Then strain through a mesh strainer into an airtight container. Keep in a cool spot or refrigerate for 3 to 6 months.