A delicious, Tiki-fied take on the Whiskey Sour from Grant Wheeler of Brooklyn’s Bar Beau 🍍🗿🥃 The salted honey syrup and makeshift tropical sweet and funky apple cider vinegar of the pineapple tepache lend a very intriguing set of flavors for the oak, cinnamon, rye, and floral notes for the Japanese whisky, bonded rye, and bourbon to play with. The addition of Ume bitters adds a subtle fruit note while the habanero bitters added to top the drink lend a nice, spicy kick to the end of the sip. One of the best drinks in this family I’ve tried .5 oz Bourbon (Heaven Hill, Evan Williams, or McKenna are good choices) .5 oz Japanese Whisky (Suntory Toki in my case, if you can find it, Akashi’s Ume whisky is the original call and allows you to omit the Ume bitters) .5 oz Bonded Rye (Rittenhouse, Old Overholt bonded both good choices) Barspoon peated Islay Scotch (Laphroaig 10 yr is a good choice) .5 oz Fresh Lemon Juice .5 oz Salted Honey Syrup (2 parts honey: 1 part warm water, salt to taste (maybe a pinch per half oz syrup) .5 oz Pineapple Tepache Liqueur*(Bittermens makes a bottle, but can hack your own by adding 1 part apple cider vinegar: 3 parts pineapple liqueur (Giffard) or Pineapple Gomme Syrup) 2 dashes Miracle Mile Ume Bitters (not needed if using Akashi Ume as Japanese whisky component above) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Top with two dashes of Habanero Bitters (Bittermens Hellfire, Scrappy’s, etc) #weekendtiki