El Mocambo

Justin Taylor’s El Mocambo gives tiki a Canadian twist. Dan Toulgoet photo

Named after the legendary live-music venue in Toronto, this tiki-style cocktail takes on a Canadian twist.

• 1.5 oz Canadian 100 percent rye whisky
• 0.75 oz falernum
• 2 oz coconut water
• 1 oz freshly squeezed pink grapefruit juice
• 0.5 oz freshly squeezed lime juice
• 3 dashes Bittered Sling Kensington bitters

Garnish:

• 5 mint leaves
• 1 mint sprig
• 2 whole almonds

Combine cocktail ingredients in a cocktail shaker with ice. Shake vigorously for 15 seconds. Strain over fresh ice in a highball or Collins glass.

Gently slap the mint leaves in the palm of your hands to express oils. Using a bar spoon, push the leaves through the ice cubes. Gently slap the mint sprig and place on top of the cocktail. Place almonds around the mint leaves to mimic a coconut tree. Serves 1.

—by Justin Taylor

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