Nick Bennett, Porchlight | New York

Nick Bennett or New York’s Porchlight updates the classic ’70s call drink with a five-whiskey blend and 7Up syrup.


Serving: 1

  • 1/2 ounce Mellow Corn 
  • 1/2 ounce Tennessee whiskey, preferably Dickel 12
  • 1/2 ounce rye whiskey, preferably Old Overholt Rye
  • 1/2 ounce rye whiskey, preferably Canadian Club Rye
  • 1/4 ounce peated single malt whiskey, preferably Corsair Triple Smoke
  • 1/4 ounce Cointreau
  • 1/2 ounce black tea
  • 1 ounce citrus syrup (see Editor's Note)
  • 2 1/2 ounces cold water

Garnish: lime wedge

  1. Combine all ingredients in an iSi whipper and carbonate.
  2. Serve in a footed highball glass.
  3. Garnish with lime wedge. 

Editor's Note

Citrus Syrup:
1/4 ounce lemon zest
1/4 ounce lime zest
25 ounces granulated sugar
3/4 ounce chopped ginger
1/2 teaspoon kosher salt
25 ounces water, by volume
10 grams citric acid
5 grams malic acid
1 ounce lime juice, by volume
1 ounce lemon juice, by volume

Combine all ingredients, except lemon and lime juice, in a medium pot and simmer for ten minutes. Remove from the heat and add the juices. Let the syrup cool. Strain through a fine mesh strainer and store in a refrigerator. Yields approximately 1 quart.

Tagged: 7&7, whiskey