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Invisible Sun
"The Invisible Sun is my take on the bold, tangy flavors that always made me happy as a kid, but reimagined for a more grownup palate. Inspired by the classic Eastern Sour (a bourbon-based Trader Vic creation), I wanted to create a drink that was bright, citrusy, and layered. The calamansi gives it that fresh, tart kick I always crave, while the honey syrup smooths things out and the Scotch adds just the right touch of smoky warmth. I chose Compass Box Glasgow Blend for its rich, smoky, and spicy notes, with a mouth-coating sherry sweetness that complements the citrus elements perfectly. The Batavia Arrack brings a dry edge that keeps it from feeling too sweet, and the macadamia liqueur adds a subtle nutty richness that rounds it all out. It’s bright, nostalgic, and layered—exactly the kind of drink I’ll always love to sip and share." —ZC
Invisible Sun
1½ ounces Compass Box Glasgow Blend Scotch
½ ounce Batavia Arrack
1 teaspoon Trader Vic’s Macadamia Nut Liqueur
¾ ounce Honey Syrup (see Note)
½ ounce orange juice
½ ounce lemon juice
¼ ounce calamansi purée (we use Les Vergers Boiron brand)
1 dash Angostura bitters
Garnish: 1 mint sprig
Shake all the ingredients with ice, then strain into a tulip glass or cocktail mug. Fill the glass with crushed ice. Garnish with the mint sprig and serve with a straw.
Note: To make Honey Syrup, combine 2 parts wildflower honey with 1 part hot water in a bowl and whisk until thoroughly blended. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
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