Port Light
Port Light is a sour, citrus and tropical cocktail made with Whiskey, with moderate flavor complexity.
Ingredients
- 60 ml bourbon whiskey
- 30 ml fresh lemon juice
- 15 ml honey syrup (3:1 ratio)
- 7.5 ml passion fruit syrup
- 1 egg white
- Ice
- Crushed ice (to top)
Method
- Dry shake: shake the bourbon, lemon juice, honey syrup, passion fruit syrup, and egg white in a shaker without ice to emulsify the foam.
- Add ice and shake again until chilled.
- Pour into a tall glass (pilsner or highball), ice and all.
- Top with crushed ice. No garnish.
FAQ
What is in a Port Light?
A Port Light is made with 60 ml bourbon whiskey, 30 ml fresh lemon juice, 15 ml honey syrup (3:1 ratio), 7.5 ml passion fruit syrup, 1 egg white, Ice and Crushed ice (to top).
When should you serve a Port Light?
A Port Light fits the beach, a party, a hot day and a classic.
What is the bartender tip for a Port Light?
Bourbon tiki classic — Trader Vic, in the Smuggler's Cove version. 15 ml of 3:1 honey syrup (3 parts honey to 1 part water, at room temperature) equals a more generous pour of 1:1; if you only have 1:1, go up to about 20 ml. Intense store-bought passion fruit syrup (Liber & Co and similar) only needs 7.5 ml; looser homemade 1:1 goes to 15 ml. A 40% ABV bourbon works; a 101-proof comes through stronger without burning, because the crushed ice dilutes it. The egg white is texture: behind the bar, use pasteurized. The catalog's Gold Rush is the cousin without passion fruit or egg white; the Whiskey Sour, the cousin without the tiki. Crushed ice on top — a big cube makes it less tiki.