Every take on the Whiskey Sour relies on the classic mix of citrus, sweetness and spirit. The best new versions of the classic cocktail, such as Cesar Perez’s Tepiatl Sour, make unexpected and delicious choices for each of these three categories. Perez uses acid-adjusted pineapple juice for the citrus, house-made cinnamon-piloncillo syrup for the sweetness, and Gentleman Jack for the spirit.
Add all ingredients into a shaker with a large ice cube and shake.
Strain into a coupe glass.
Garnish with edible pineapple art printed on glycerin ink on rice/potato paper (optional).
*Cinnamon-piloncillo syrup: Add 1 3- to 4-inch cinnamon stick to 1 1/2 cup water and simmer for 45 minutes. Strain and blend the cinnamon tea with equal-parts piloncillo sugar. Mix well and refrigerate in an airtight container.
**Acid-adjusted pineapple juice: Blend 1 3/4 oz acid powder (equal-parts citric, malic and tartaric) with 34 oz pineapple juice.