About
Matthias Soberon’s (@servedbysoberon) take on this tiki classic reimagines Sandro Conti’s 1960s creation (Kahiki Supper Club), often mistakenly credited to Trader Vic. Swapping bourbon for a single malt and cognac, it adds depth while preserving the original’s balance of citrus, sweetness, and texture.Cheers y’all!
Ingredients
- 1½ oz · 45 mlsingle malt whisky
- ½ oz · 15 mlcognac
- 1 oz · 30 mlfresh lemon juice
- ½ oz · 15 mlgrenadine
- ½ oz · 15 mlpassionfruit syrup
- 1 egg white (or other foamer)
Method
- 1
Add all ingredients to shaker tin.
- 2
Shake without ice (“dry shake”).
- 3
Add ice.
- 4
Shake until chilled.
- 5
Strain into coupe.
- 6
Garnish with mint and lemon twist.
anatomyofadrink.com/cocktails/port-light-20