A Caribbean rum cocktail and a Friend of the Festival inspired this drink. The Caribbean cocktail we are using as a guide is the Corn N’ Oil. That drink uses blackstrap molasses rum. Since we use whiskey we will call this cocktail Whiskey Tropic.

Not using the blackstrap rum means we will not get the contrast of light and dark colors. We still get the tropical flavors thanks to the Falernum. Falernum (pronounced fə-LUR-nəm) is either a syrup liqueur or a nonalcoholic syrup from the Caribbean. It is best known for its use in tropical drinks. It contains flavors of ginger, lime, and almond, and most often also of cloves or allspice. (From Wikipedia)

The aroma of Falernum simply put smells like a tropical island. Sweet and vibrant.

I attempted the Whiskey Tropic with a couple of different whiskeys.

The first attempt I used Bendt No 5 Blended Whiskey to mimic, or at least get closer, the sweetness of the rum. Bendt No 5 is a Texas grain to glass distillery. They distill and age five distinct whiskeys individually. The blend them into sweet harmony.

It turned out as you would expect sweet! If sweet is your thing it is a great whiskey to use.

The second attempt I used Still Austin’s High Rye Bourbon. Still Austin Whiskey Co. makes Texas Whiskey. Using Texas-grown grains and the Élevage method to proof their Texas Whiskey The spice from the rye cut through the sweet to reveal the bourbon.

It delivered the tropical flavors without hiding the whiskey.

Whiskey Tropic

Ingredients

• 2.25 oz whiskey

• .5 oz Falernum

• .5 oz Lime Juice

• 3 dashes Angostura Bitters

How to make the Whiskey Tropic

Combine the whiskey, Falernum, lime juice, and bitters into a glass. Fill with ice, stir to chill. Garnish with a lime wedge.

For another tropical whiskey, drink check out the Whiskey Hurricane! Or if you prefer something else visit our Texas Whiskey cocktails page. There is something for everyone to make at home.