Jesse Vanpoucke, the lead bartender at Lawry’s The Prime Rib in Chicago, has become fond of splitting the base in a Whiskey Sour between two whiskeys, Monkey Shoulder and Power’s, to lighten the drink’s profile.
“What I love about this drink is how all the ingredients lean on each other—passion fruit to vanilla to light whiskey to apple,” says Vanpoucke. He quips that it’s also a nice hybrid drink if you happen to have brought a bottle of whiskey to a tropical island or an apple orchard.
This recipe originally appeared as part of “5 Easy Whiskey Sour Twists to Make Right Now.”
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with an apple fan.