Hey-yo! It’s been a few months since my last update, but I AM BACK. I recently got a new job in the spirits industry and craft beer (at the moment) has taken a backseat to my new obsession: cocktails. I’ve been busy mixing, stirring, shaking and pouring at my homebar and I’m excited to present this new cocktail with you.
This is a recipe I’ve been tinkering around with since I had “The Jackal” at San Francisco’s ABV which combines one of my favorite spirits (rye) with pineapple – which sounds weird until you actually try it. The spiciness of the rye works really well with the sweet and tart pineapple juice. Here’s what you’ll need to make this tropical twist on the whisky sour.
- 2oz rye (I used High West Rendezvous Rye)
- 1oz 100% pineapple juice
- .5oz fresh lemon juice
- .25oz agave nectar (or simple syrup)
- 1 egg white
- 2 dashes citric or aromatic bitters (I used Miracle Mile Yuzu Bitters)
Let’s make a Ryenapple.
1. Chill a coupe glass either in the freezer or with some ice. Set aside.
2. Add agave to your shaker – don’t add ice just yet.
3. Add 1oz fresh squeezed lemon juice (or half a lemon)
4. Add 1oz pineapple juice
5. Add 2oz of your favorite rye
6. Add your egg white (not pictured cause I don’t have enough hands).
7. The next step is pretty important. We’re going to do a dry shake. A dry shake is when you shake all your ingredients together without any ice – it’s usually used when there’s an egg white involved. A dry shake allows you to whip air into your cocktail giving it a super foamy mousse-like texture.
8. After you dry shake, add ice and shake again for 10-20 seconds.
9. Strain and pour into your chilled coupe glass! Garnish with your bitters and a Luxardo cherry.