Two Dylans

Difficulty Medium

Technique Shaken

Using another Whiskey Sour variation, Cameron’s Kick, as a template, Brian Evans from the Lobby Bar at the Hotel Chelsea integrated the unexpected modern flavours of tomato, macadamia nut and curry leaf into his cocktail, Two Dylans.

Ingredients

2 oz. 60ml Powers Gold Label Irish Whiskey
0.75 oz. 23ml Lemon Juice
0.5 oz. 15ml Macadamia Nut Orgeat
6 6 Curry Leaves
2 2 Cherry Tomatoes

Display: oz. ml.

Glass

Rocks

Instructions

Muddle all ingredients in a shaker tin, then add ice and shake. Double strain over an ice-filled Rocks glass

Garnish

Curry Leaf

Macadamia Nut Orgeat – Combine 500g coconut water, 150g raw macadamia nuts and 4g Kosher salt in a blender by pulsing three times in brief, 2-second intervals. (Do not purée). Pour the blender contents, unstrained, into a shallow, nonreactive container. Cover, then refrigerate to infuse for at least 12 hours. Strain the liquid through cheesecloth, weigh the liquid, and then add an equal amount of sugar. Blend on high until the sugar fully dissolves. Cover and refrigerate for up to 2 weeks. Skim off any solids that form on the surface of the liquid.