Port Light 2.0

Written By Daniel Zajic

PORT LIGHT 2.0

  • 1½ oz. / 45 ml. single malt whisky

  • ½ oz. / 15 ml. cognac

  • 1 oz. / 30 ml. fresh lemon juice

  • ½ oz. / 15 ml. grenadine

  • ½ oz. / 15 ml. passionfruit syrup

  • 1 egg white (or other foamer)

METHOD
add all ingredients to shaker tin / shake without ice (“dry shake”) / add ice / shake until chilled / strain into coupe / garnish with mint and lemon twist

ABOUT
Matthias Soberon’s (@servedbysoberon) take on this tiki classic reimagines Sandro Conti’s 1960s creation (Kahiki Supper Club), often mistakenly credited to Trader Vic. Swapping bourbon for a single malt and cognac, it adds depth while preserving the original’s balance of citrus, sweetness, and texture. Cheers y’all!

Daniel Zajic
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