Crown Sour

Written By Daniel Zajic

CROWN SOUR

  • 1⅓ oz. / 40 ml. scotch whisky

  • ½ oz. / 15 ml. falernum

  • 1⅓ oz. / 40 ml. pineapple juice

  • ½ oz. / 15 ml. fresh lime juice

  • 2 dashes habanero tincture

METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into glass over fresh ice / garnish with pineapple fronds (optional)

ABOUT
This drink is by Callum Rixson (@gb_bartender) and it’ll have to reshaking another after taking the first sip. Your tongue will be dancing as you experience sweetness from the pineapple, island spices from the falernum, then the heat from the habanero. Rixson uses a blended scotch here (Monkey Shoulder). Cheers y’all!

Daniel Zajic
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