Share on Facebook Share on Twitter Share on Pinterest Recipe by our resident mixologist Icy Mariñas *The rattan fruit is known for its distinct sour taste and because of it, it’s not very popular to eat raw, but using it for a classic whisky sour adds a bit of punch. The cardamom and black pepper gives a unique smoky and mint-like impression to the nose. The sour and astringent taste of ratan is smoothened by the sweetness of Disaronno. The cocktail gives a tart creamy finish that is so easy to drink you might forget that it’s got alcohol in it. Ingredients: 45 ml Bulleit bourbon 15 ml Disaronno liqueur 15 ml cardamom and black pepper syrup (see recipe) 30 ml rattan fruit juice (fresh) charred cedar bitters Directions: Add all ingredients in a shaker. Dry shake. Add ice and shake until it’s chilled. Strain over into a julep tin and add ice. Add three dashes of charred cedar bitters. Garnish with a sliced ratan fruit and sliver of bamboo. Toy Resin Katiponeros by Vinyl on Vinyl