1/2 oz Grapefruit Juice
1/2 oz Lime Juice
1/4 oz Cinnamon Syrup
1/4 oz Fee's Falernum Syrup
1 dash Bittermans Tiki Bitters
Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with an orange twist and add a straw.
Two Sundays ago, Andrea and I got dinner in Chinatown and then headed over to Stoddard's for drinks. For my first cocktail, I was drawn in by their new Tiki offering on the menu, the Angry Barista. The name reminded me of the Suffering Bar Steward (often called the Suffering Bastard); however, after the whiskey and lime juice, the two recipes diverged enough that the similarity was more in my head than in the glass. I was curious about a Tiki drink with a Scotch base; Beachbum Berry only offered a single Scotch-based drink, the Cocoanut Grove Cooler, in Remixed and the closest I can think of, Avery's Arrack-ari, only had a Talisker rinse.
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4 comments:
Trader Vic also had some whiskey sour variations, including the London Sour. I may be wrong, but I do believe this is also Scotch based.
I've made one tiki drink with blended scotch so far and was pretty pleased with the results, so I'm glad to see another one. Might also be fun to see how a heavily sherried scotch plays off against falernum or allspice dram.
Jason, I checked and you are correct -- the London Sour is the Eastern Sour made with blended Scotch instead. It was only served at his UK location(s). I haven't gone through our early or late Trader Vic books to see if there are more yet.
Jordan, I am guessing probably rather well. The Avery's Arrack-ari uses one to good effect, and sherry seems to work great with rum, tiki spices/syrups, and various fruit juices.
Luckily the worst I've ever encountered is an Indifferent Barista...
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