If you thought you couldn’t make a tropical cocktail with rye whiskey, you haven’t tried a Rye-kiki! This combination earthy rye, pineapple juice, orgeat, citrus and Peychaud’s bitters is truly delicious.
- 2 oz Distiller’s Reserve Rye
- 1 oz pineapple juice
- ¾ oz lemon juice
- ¾ oz Daddy’s Orgeat syrup
- 2 dashes Peychaud’s bitters
- 1 pineapple leaf, cherry, and/or lemon wheel apricot for garnish
Shake all ingredients with ice and strain into an old fashioned glass filled with fresh ice. Garnish with a pineapple leaf, cherry, and/or lemon wheel.
