This is a signature cocktail for J and G Steakhouse which is a twist on the classic Whiskey Sour. It gets a kick from Red Thai Chile and bright, juicy, tart and fruity notes from the Passion Fruit. Happy Bourbon Heritage Month!
1.5 oz Hudson Four Grain Bourbon
1.5 oz Passion Fruit-Chile Syrup
Ginger Ale to top
For Passion Fruit-Chile Syrup: In a blender, puree all ingredients: 4.5 cups Passion Fruit Puree (fresh or frozen), 2.25 cups Sugar, 1.25 cups Fresh Lime Juice and 1 whole Red Thai Chile. Strain through a chinois and store in the refrigerator until ready to use.
For the Cocktail:
1. Measure the Bourbon and Passion Fruit-Chile Syrup in a Mixing Glass or Tin.
2. Add large, cold Ice Cubes and shake vigorously
3. Strain into a Rocks Glass filled with fresh Ice
4. Top with Ginger Ale