(And Her Name Was) Cassandra

Grant Wheeler, Bar Beau | Brooklyn, NY

At the newly opened Bar Beau in Williamsburg, beverage director Grant Wheeler leans on Japanese ingredients when it comes to the cocktails. Here, Japanese whisky appears as part of a split base with bourbon and bonded whiskey for a complex take on a whiskey sour.


Serving: 1

  • 1/2 ounce bourbon, preferably Heaven Hill
  • 1/2 ounce Japanese whisky, preferably Akashi Ume
  • 1/2 ounce bonded whiskey, preferably Old Overholt
  • 1/2 ounce Bittermen's Tepache Pineapple Liqueur
  • 1/2 ounce salted honey syrup (2:1, honey: water, salt to taste)
  • 1/2 ounce lemon juice
  • 1 barspoon peated Scotch, preferably Laphroaig
  • 2 dashes Bittermen's Hellfire Bitters
  • 2 hyssop leaves

Garnish: hyssop leaf

  1. Combine all ingredients, except the bitters, in a mixing tin and shake with ice.
  2. Fine strain into a rocks glass over ice.
  3. Top with bitters and a fresh hyssop leaf.

Tagged: bar beau