[ben-tiki sour]

1 oz Ron Matusalem 10yr Classico Rum
1 oz Pierre Ferrand Ambre Cognac
1/2 oz Lemon Juice
1/2 oz Pink Grapefruit Juice
1/2 oz Orgeat
1/2 oz Cinnamon Syrup
1 Egg White

Shake with ice and double strain into a highball glass. Top with soda water and twist a grapefruit peel over the top. Garnish with 3 drops of Tiki Bitters and a straw.
For my second drink at Ben Sandrof's Sunday Salon, I asked Ben if he had any ideas for something like the delightful Pisco Sour that was on the menu. Ben thought for a moment and then came up with a great Tiki-style riff that hit the spot. The Tiki Bitters and grapefruit oil on the surface of the egg white foam provided a great citrus aroma to the drink. The orgeat and cinnamon syrup put the drink on the somewhat sweet side especially since pink grapefruit juice is not as crisp as lemon or lime. Finally, the mix of Cognac and rum appeared more on the swallow where they helped to dry out the sip; the two spirits matched the tropical flavors in the drink rather well.