The Bandoeng’22 Jamu Sour

Name: The Bandoeng’22 Jamu Sour
Ingredients: 30 ml Bandoeng'22; 30 ml Lemon juice; 10 ml Ginger syrup; 15 ml Honey water; 30 ml Bourbon; 2 Dashes foam; 15 ml Drambuie

A spicy, fresh twist on the Penicillin: Bandoeng’22 with bourbon, ginger, and Drambuie creates a perfectly balanced cocktail experience.The Bandoeng’22 Jamu Sour cocktail was developed by mixologist Thijn Koning. The Penicillin is a classic whiskey sour-style cocktail, based on ginger, honey, and peated whisky. By using bourbon instead of the original blended Scotch, the cocktail comes a bit closer to the American market. Moreover, bourbon—with its rich, sweet flavors—pairs better with Bandoeng’22 than Scotch. Because the smoky flavor of peated whisky combines less well with pandan, it has been replaced by Drambuie: a whisky liqueur with spicy notes and a hint of honey, which beautifully enhances the rest of the cocktail.

Ingredients

30mlBandoeng'22

30mlLemon juice

10mlGinger syrup

15mlHoney water

30mlBourbon

2Dashes foam

15mlDrambuie

Preparation

Honey syrup: mix equal parts honey and warm/hot water in a (squeeze) bottle. Shake well until the honey is completely dissolved.
Dry shake and then pour through a strainer.
Serve in a tumbler glass.
Garnish with candied ginger or a lemon twist.