More quarantine cocktails of convenience here with the Whiskey Tiki Sour. If you’re a tiki buff, you may have a smidge of orgeat sitting in the back of your fridge. It’s an almond-based simple spirit often used for tiki drinks, but that almond/orange flavor begs to be paired with a flavorful whiskey instead of a rum. If you happen to have a smidge of pineapple juice to add to your cocktail, all the better.
The previous whiskey sour cocktail, the Blackberry Sunset Whiskey Sour can be found here.
While many mixologists make their own orgeat, for this one, I am using Monin’s orgeat. Make sure that you are storing your orgeat in the fridge. Although it has almonds in it, it’s still a simple syrup at its base and needs to be refrigerated. Because of its flavor, if you don’t have orgeat itself, you can create a similar taste by adding ½ oz of simple syrup and a barspoon each of amaretto and orange liqueur.
I found that when using whiskey in tiki drinks, the type of whiskey you choose greatly impacts the flavor of the cocktail. If you want something to blend well with the sweeter side of tiki drinks, a lovely, 80 to 90 proof wheated bourbon will make a glorious match. But, if you’d rather keep a little kick to the cocktail and make sure the spirit truly stands out, use a higher proof, more astringent spirit, such as an older rye or bourbon in your whiskey tiki sour.
However, a truly great cocktail is all about balance, so it may take a little experimentation with ratios based on what you’ll choose as your base spirit. That just means you’ll be making a few of these to test them out. It’ll be torture. You’ll need your fellow quarantiners to assist in taste testing and they will never forgive you.
One note with garnishing: I would normally garnish with a huge piece of pineapple, but given quarantine status and the fact that I don’t have fresh pineapple, I settled for dried baby pineapple from Trader Joe’s with an orange slice or two for some color.
Whiskey Tiki Sour
- 2 oz 100 proof bourbon or rye
- ¾ oz orgeat see notes for substitution
- 1 oz pineapple juice
- ½ oz lemon juice
- 2 droppers Bittermen’s ‘Tiki’ bitters
- Garnish: fresh or dried pineapple garnish, mint, and a cherry or two
- Combine the bourbon, orgeat, pineapple juice, and lemon juice with the tiki bitters in the mixing tin. Next, fill with ice and shake for another 30 seconds to a minute. Strain into a coupe glass or over ice in a rocks glass, depending on how fancy you want to be. Garnish with pineapple and mint if it’s in season. Add a cherry or two if it suits you.