A tropical spin on a classic favourite.
Jackfruit is one of our favourite things to eat. Something about that fleshy succulent texture, pineapple-like sweetness, strong musky aftertaste and an almost alcoholic end-note makes our mouths water. It is precisely this alcoholic note, and the fact that its musky scent seems to linger long after the fruit is enjoyed that inspired us to try it in cocktail. Almost in unison, we exclaimed that it would be perfect in a whisky sour.
We’ve previously talked about whisky sour here in our New York Sour recipe. The ingredients are almost the same as in a classic whisky sour, except that you need half as much simple syrup because jackfruit is already naturally sweet.
- Flesh of 1 ripe jackfruit seed (if slightly unripe, use more!)
- Scotch whisky 2 Oz – we used Ballantine’s but you could also use bourbon whisky.
- Lemon juice 1 Oz
- Simple Syrup 1/2 Oz
- 1 egg white
- Into your shaker, muddle the flesh of one jackfruit seed
- Add your egg white, scotch, simple syrup and lemon juice
- Dry shake
- Add ice, shake and serve
- Garnish with a lemon peel and a sliver of jackfruit flesh
- It takes a fair bit of effort to muddle the jackfruit flesh because it is so fibrous but absolutely worth it at the end.
- We suggest serving it with at least a small sliver of jackfruit flesh so that the sweet musk of the jackfruit hits your nose as you bring it to your mouth.
This is hands down one of the best recipes we’ve tried with local tropical fruits. It complements what we like best about a good whisky sour. The initial freshness of the lemon still hits the tip of our tongues, followed by the alcoholic wood-smoke kick in the scotch. The musk and sweetness of the jackfruit is the final kicker with a long-lasting aftertaste, giving you the same satisfaction as biting into a sweet juicy jackfruit. We’re excited to try to incorporate more tropical fruits into our repertoire of drinks. Stay tuned for our future experiments!