The Whiskey Sour gets some tropical warmth in this cocktail from Bordel in Chicago. “Subtle tart citrusy notes from the passion fruit round out with rye and vanilla flavors,” says bar manager Ricky Alvarado.
1½ oz. rye whiskey
¾ oz. grapefruit juice
¾ oz. fresh lemon juice
¼ oz. passion fruit syrup
¼ oz. vanilla syrup
Tools: shaker, strainer, fine strainer
Garnish: dehydrated (or fresh) lemon wheel, fresh rosemary sprig
Add all of the ingredients to a shaker with ice. Shake to chill, then fine strain into a rocks glass over fresh ice. Garnish.
Vanilla Syrup: Combine 1 quart of simple syrup (1:1) with 1 tablespoon of vanilla extract. Shake to combine and refrigerate for up to 2 weeks.
Ricky Alvarado, Bordel, Chicago
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