The Whiskey Sea
Thomas J. Story
Inspired by Ann Howard Creel’s 2016 novel The Whiskey Sea, in which an orphaned girl is swept up into the world of rum running from the Caribbean to New York during prohibition, hence the tropical liqueurs and rum base.
This recipe, and others like it, can be found in the article “Is This the Best Cocktail Bar in the Country? Try the Recipes to See for Yourself.”
How to Make It
1
In a mixing pitcher filled with ice, combine rum, Creme de Cacao, banana liqueur, lemon juice, and bitters. Using a cocktail spoon, stir constantly while counting to twenty. Strain into a rocks glass filled with ice and serve.
Ingredients
2 oz Bacardi 8
½ oz Crème de Cacao
½ oz banana liqueur
¾ oz lemon juice
2 dashes grapefruit bitters
Directions
1
In a mixing pitcher filled with ice, combine rum, Creme de Cacao, banana liqueur, lemon juice, and bitters. Using a cocktail spoon, stir constantly while counting to twenty. Strain into a rocks glass filled with ice and serve.
