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A Spontaneous Libation for your Consideration

Northern Lights (tropical)

Created and posted by yarm.
2 oz Herbal liqueur, Jeppson's Malort (See notes for modulating the bitterness)
3⁄4 oz Lemon juice
1⁄2 oz Passion fruit syrup
1⁄2 oz Honey syrup (1:1)
1 Egg white
1 spg Mint (1-3 sprigs as garnish)
Instructions

Shake one round without ice and one round with ice, strain into a double old fashioned glass with crushed ice, and garnish with mint sprigs.

Notes

Perhaps 1 oz each of Malört and Bourbon would work well here too for a slightly less bitter-herbal balance or adjust to your preferred bitterness level.

History

After seeing the recipes for the Port Light and Starboard Light in Trader Vic, I became inspired. For some reason, I decided that instead of whisk(e)y, what if I were to replace the spirit with Malört? I might have made the connection when I misremembered making a riff of Nick Jarrett's Prizefighter that included Malört and passion fruit; in the end, those were two different drinks: the Cutman and the Cornerman, respectively. For a name, I was considering the Nordic Light akin to the Nordic Toddy, but the Northern Lights seemed rather nautical especially for boats a bit further north.

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From the Knowledge Vault

Bourbon: What it is ... and isn't

This is the third in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.

(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

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