This drink was created by Amanda Phelps, lead bartender at Frannie & The Fox in Charleston, S.C. “This cocktail is definitely a porch sipper,” Phelps says. “It’s creamy on the mouthfeel, extremely approachable for the non-whisky drinker, and the Licor 43 adds beautiful aromatics and depth to the cocktail.”
- 1½ oz. Nikka Coffey Grain (or other Japanese grain whisky)
- ¾ oz. pineapple-mint shrub (recipe below)
- ½ oz. Licor 43
- Mint leaf for garnish
Combine all ingredients in a cocktail shaker with ice. Hard shake for 8 to 10 seconds. Double strain into a rocks glass with a large cube. Garnish with mint leaf.
Try this: Use the shrub in lemonade or coconut water.
- Pineapple-Mint Shrub
1 whole pineapple, peeled and cubed
- 3-4 fresh mint stalks
- 2 cups sugar
- 2 oz. water
- 2 oz. white distilled vinegar
Place pineapple and mint in a deep bowl. Gradually add sugar, toss to coat the pineapple and mint (you may not use all 2 cups). Cover with a kitchen towel and secure with a rubber band. Steep for 8 to 12 hours. Strain the liquid into a mason jar. Add water, then slowly add vinegar, to taste. Keep refrigerated in a sealed jar for up to six months