shark eye

1 1/2 oz Elijah Craig 12 Year Bourbon (Old Grand-Dad Bonded)
1/2 oz Bonded Rye Whiskey (Rittenhouse)
3/4 oz Passion Fruit Syrup
3/4 oz Lemon Juice
1/4 oz Luxardo Maraschino Liqueur
1/8 oz Curaçao (Pierre Ferrand)
2 dash Tiki Bitters (Bittermens Burlesque)

Shake with ice, strain into a shark mug (Tiki mug), fill with crushed ice, and garnish with 3 dash Peychaud's Bitters and pineapple leaves (omit leaves).

On Friday night two weeks ago, I continued on with the Tiki theme by making the Shark Eye. The recipe was crafted by Jane Danger at Mother of Pearl in NYC and was published in Food & Wine: Cocktails 2016. While the drink shared a slight overlap with the Shark's Tooth, it took things in an curious American whiskey direction.
The Shark Eye greeted the nose with an anise waft from the Peychaud's Bitters. Next, malt notes joined lemon and a hint of cherry on the sip, and the swallow featured the whiskeys, nutty cherry, passion fruit, and orange flavors