Paradise Sour [Cocktail Recipe]
May 28, 2019 –––––– Whisky Advocate
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.
- 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
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)
FROM THE SUMMER 2018 ISSUE.