Eastern Sour


In late 2016, I was new in Portland, and the rainy, overcast weather was a little overwhelming. Add the worst winter in years, an awfully difficult move, an evening with an icy downpour and an impending dystopian near-future to contemplate, and you've got a healthy Pacific Northwestern recipe for malaise.

A tiki drink’s a good way to forget all of that, at least momentarily. Per Modern Tiki, the Eastern Sour was originally created by Trader Vic to open up a Toronto location. It’s a little unusual for a tiki drink, in that there’s no rum and not much in the way of fruit juices. I made a couple of adjustments based on Beachbum Berry’s Total Tiki recipe; namely reducing the lemon juice a bit, and adding the grenadine.


  • 2 oz bourbon (I used Portland’s own Burnside Bourbon)
  • 1/2 oz orgeat syrup
  • 1/2 oz lemon juice
  • 1/2 oz simple syrup
  • 1/2 oz grenadine


Shake with ice, pour into cocktail glass. Optional: Garnish with mint, lemon wheels, maraschino cherries. Drink up and briefly ignore the dystopian future that’s only just begun.