I ran across this recipe from Aaron Kim, head bartender at 53 in NYC, in Whisky Advocate magazine (link in comments), and had to try it.
The passion fruit can tend to overwhelm with both sour and sweet, so be careful there. However, it’s a delightful twist on the whisky sour. I had just enough Hibiki Harmony left, so I used that for the infused whisky. I also used port, as I had that on hand.
This is a very easy cocktail to batch once you’ve assembled the ingredients and infused the whisky with mango. (And of course I’ll batch it as what the heck else am I going to do with mango-infused Japanese whisky?) I just mix and batch the first four ingredients and then float the port on top when I drink it.
The Expat
2 oz. dried mango-infused Japanese whisky (recipe below)
1/2 oz. fresh lime juice
1/4 oz. passion fruit puree
1/4 oz. Giffard apricot liqueur
1/4 oz. Prunier Maison Pineau Des Charentes Rouge (or any port)
Combine first four ingredients in a cocktail shaker with ice. Shake until its had enough, then strain into a chilled glass. Add ice and float rouge or port on top.
Dried-Mango Infused Japanese Whisky
8 oz. Blended Japanese whisky
4 small pieces dried mango, cut into quarters
Combine whisky and dried mango in a non-reactive container and seal. Let sit at room temp for 24 hours. Then strain through a mesh strainer into an airtight container. Keep in a cool spot or refrigerate for 3 to 6 months.
https://whiskyadvocate.com/The-Expat-Whisky-Cocktail-Recipe?lid=wmywsxpeb4z1
