Egg white might be missing from the Rock Da Boat, but Upshaw’s house-made mesquite-smoked orgeat gives it the texture you expect from a classic Whiskey Sour. Adding that to the already-irresistible mix of Gentleman Jack, banana liqueur, and lemon and pineapple juice leads to a bold and original cocktail.
- 1 1/2 oz Gentleman Jack whiskey
- 1/2 oz Banana liqueur
- 3/4 oz Fresh lemon juice
- 1/2 oz Mesquite-smoked orgeat*
- 1/4 oz Fresh pineapple juice
- Garnish: Dehydrated lemon wheel
- Garnish: Angostura bitters
Add all ingredients into a shaker and dry-shake (no ice) for 10 seconds.
Add ice and shake again for 10 more seconds.
Fine-strain into chilled coupe glass.
Garnish with a dehydrated lemon wheel soaked in Angostura bitters.
*Mesquite-smoked orgeat: Toast 8 oz almonds at 350 degrees Fahrenheit on baking sheet in the oven. Remove from oven and blend and soak in 16 oz hot water for 10 minutes. Blend again and strain through cheesecloth. Add 1/4 oz cognac, 1/4 oz amaretto, 1/8 tsp orange blossom water for every 12 oz “almond milk” made.