This is Alex Renshaw’s take on a tiki cocktail. “It’s essentially a sour that I broke the rules with,” he says. Renshaw sweetens the sugarcane-based cachaça and bourbon with pineapple juice and citrusy Velvet Falernum.
Slideshow: Rum Cocktail Recipes
Recipe from Food & Wine Cocktails 2015
1 ounce aged cachaça, preferably Novo Fogo
1 ounce 100-proof bourbon, such as Old Forester Signature
1 ounce unsweetened pineapple juice
1/2 ounce Velvet Falernum (clove-spiced liqueur)
1/4 ounce fresh lime juice
1/4 ounce Simple Syrup
Ice, plus 1 large cube for serving
3 dashes of Peychaud’s bitters, for garnish
How to Make It
In a cocktail shaker, combine the cachaça, bourbon, pineapple juice, Velvet Falernum, lime juice and Simple Syrup. Fill the shaker with ice and shake well. Strain into a chilled rocks glass over the large ice cube and garnish with the bitters.
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