© Chris Chen
At his funky Thai restaurant Pok Pok, chef Andy Ricker uses ingredients for his drinks that match the flavors of his food: sour, sweet, aromatic and even a little salty. This tamarind-spiked whiskey sour has been one of his best sellers since he created it years ago. Slideshow: Classic Cocktails
How to Make It
Step
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnishes; shake well. Pour into a chilled double rocks glass and garnish with the orange and cherry. Serve with a wide straw.
