Radio Bar puts a South Florida spin on the classic whiskey sour

No matter how deep we get into fall and winter, temperatures in South Florida rarely dip below the occasional high-sixties cold front. The perpetual sunshine and humidity can make it difficult to enjoy traditional “cold-weather” drinks, especially if you’re outside. Unless you go to Radio Bar, where mixology mastermind Teddy Collins has managed to transform the traditional Whiskey Sour into a sweet and smoky rum-based cocktail that tastes like a winter in paradise.

Ingredients:

– 2 parts Cruzan® Single Barrel Rum

– 3/4 part Vanilla Bean Infused Egg White

– 3/4 part Roasted Pineapple Reduction

– 3/4 part Fresh Lemon Juice

Method:

Combine ingredients in a cocktail shaker. Dry shake. Add ice and shake again. Strain into a rocks glass with a large ice cube.

End Result:

The first element to hit your senses is the scent of fresh vanilla bean, intensified by the sweetness of the roasted pineapple reduction and the smokiness of the Cruzan Single Barrel Rum. At first sip, it tastes tropical (in a dark and earthy way). But once your tastebuds get used to the fruitiness of the pineapple the vanilla shines through, evoking memories of those rare chilly autumn days in Miami.

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