(And Her Name Was) Cassandra

Grant Wheeler, Bar Beau | Brooklyn, NY

photo: Daniel Krieger
bar beau cocktail recipe

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.

Ingredients

Serving: 1

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

Garnish: hyssop leaf

Directions
  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

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