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 RecipesRecipe from Food & Wine Cocktails 2015 

Best New Mixologist Alex Renshaw
Alex Renshaw

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Recipe Summary

total:
5 mins
Yield:
Makes 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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