Joy Cafe’s beverage director Caleb Giles and co-owner Jon Beber created this fruity, smoky Whisky Sour. Its name refers to King James I. “He encouraged his lords to plant mulberry trees throughout England and Scotland and offered six shillings for 100 mulberry trees,” Giles explains.
- 3-5 mulberries (blackberries or raspberries can be substituted)
- 1 oz. lemon juice
- 2 oz. Laphroaig 10 year old (or other smoky Islay scotch)
- 1 oz. maple thyme simple syrup (recipe below)
- 5 dashes Regans’ No. 6 Orange bitters
- Fresh mulberry and thyme sprig for garnish
Add mulberries and lemon juice to a cocktail shaker and muddle fruit until broken down. Add remaining ingredients along with ice and shake vigorously for approximately 10 seconds. Double strain with a hawthorne strainer and a fine-mesh strainer into a coupe. Garnish with mulberries and fresh thyme.
Maple Thyme Simple Syrup
- ½ cup maple syrup
- ½ cup water
- 10-12 sprigs thyme
Combine all ingredients in a pot over low heat until simmering. Turn off the heat and let sit for 30 to 40 minutes until cool. Strain into a sealable container. Keep refrigerated for up to one week.