Peychaud’s bitters give this rye whiskey cocktail its lovely light pink color while pineapple and orgeat give it a tropical bent and Canadian rye lends a spicy kick.
2 oz. rye whiskey (Fonseca uses Lot 40)
1 oz. pineapple juice
¾ oz. fresh lemon juice
¾ oz. orgeat
2 dashes Peychaud’s bitters
Tools: shaker, strainer
Glass: Double Old-Fashioned
Garnish: pineapple leaf, edible orchid, cherry and lemon wheel
Combine all the ingredients in a shaker with ice. Shake until chilled. Fill a Double Old Fashioned glass with crushed ice, then strain contents into the prepped glass. Garnish.
Gabe Fonseca, Polite Provisions, San Diego
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