Port Light​

Recipe by Jeff Hagley, Craft Spirit Specialist, and Blake Freeman, Staff Mixologist, National Distributing Company
Photography by Ninh Chau
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Yield: 1 drink
1 1/2 ounces Noble Oak Bourbon
1 ounce fresh lemon juice
1/2 ounce real passionfruit puree infused syrup
1/4 ounce Powell & Mahoney Grenadine
edible orchid for garnish
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In an ice filled shaker, combine all ingredients, shake and strain into Port Light Cup. Garnish with edible orchid.

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