Port Light

• Bourbon
  45 ml (1.5 oz)

  A good-quality, robust bourbon works best.
• Passion fruit syrup
  25 ml (0.75 oz)

  Look for real fruit syrup, not artificial.
• Fresh lemon juice
  25 ml (0.75 oz)

  Freshly squeezed for brightness.
• Honey syrup (1:1 honey:water)
  15 ml (0.5 oz)

  Adds smooth, floral sweetness.
• Grenadine
  10 ml (0.25 oz)

  For color and a touch of pomegranate sweetness.
• Angostura bitters
  2 dashes

  Adds complexity and spice.

• Cocktail shaker
• Jigger
• Hawthorne strainer
• Fine mesh strainer (optional)
• Citrus juicer

1. 1

   Add bourbon, passion fruit syrup, lemon juice, honey syrup, grenadine, and bitters to a cocktail shaker.

2. 2

   Fill the shaker with ice and shake vigorously for about 15 seconds.

3. 3

   Strain the mixture into a tall Collins glass filled with fresh crushed ice (for extra cold and dilution).

4. 4

   Optionally, garnish with a cherry and a lemon wheel or a fresh mint sprig for aroma and flair.

• It’s a rare tiki cocktail that features bourbon for a unique twist.
• Bright, tangy flavors from passion fruit and lemon make it incredibly refreshing.
• Perfect balance of sweet, tart, and boozy.
• Its colorful, festive appearance makes it a showstopper at parties.
• Adaptable—easy to tweak for personal taste or available ingredients.

The Port Light was created in the 1960s by Sandro Conti at the Kahiki Supper Club in Columbus, Ohio—a legendary tiki palace. It was designed as a whiskey-based alternative to the rum-centric tiki classics, bringing bourbon lovers into the tropical fold. The drink later gained cult status when it appeared in Jeff “Beachbum” Berry’s influential tiki recipe books, helping to revive interest in classic and lesser-known tiki cocktails. Its mix of bourbon, passion fruit, and citrus set it apart as a unique bridge between American whiskey and the world of exotic tiki drinks.