Rattan Sour

Recipe by our resident mixologist Icy Mariñas

*The rattan fruit is known for its distinct sour taste and because of it, it’s not very popular to eat raw, but using it for a classic whisky sour adds a bit of punch. The cardamom and black pepper gives a unique smoky and mint-like impression to the nose. The sour and astringent taste of ratan is smoothened by the sweetness of Disaronno. The cocktail gives a tart creamy finish that is so easy to drink you might forget that it’s got alcohol in it.  

Ingredients:

• 45 ml Bulleit bourbon
• 15 ml Disaronno liqueur
• 15 ml cardamom and black pepper syrup (see recipe)
• 30 ml rattan fruit juice (fresh)
• charred cedar bitters

Directions:

1. Add all ingredients in a shaker.
2. Dry shake.
3. Add ice and shake until it’s chilled.
4. Strain over into a julep tin and add ice.
5. Add three dashes of charred cedar bitters.
6. Garnish with a sliced ratan fruit and sliver of bamboo.

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