Signature
Matthew Kelly / Supercall

Whiskey • Sweet
Delorean Door Fishbowl

If you still believe there exists an impenetrable wall in the drinks world between precision-obsessed cocktail bars and freewheeling party spots, consider the Delorean Door at Sink|Swim in Chicago. The big batch drink arrives in a fun-loving fishbowl, but the first taste will immediately betray the cocktail craft within.

According to bar manager Sean McNeilly, the bar team began with the classic Sour formula, injecting punch-appropriate fun with strawberry syrup. Black tea-infused bourbon offsets the fruity sweetness with dry herbal flavor, amplified by sour lemon juice. But the real secret to the drink’s complexity is the heaping portion of Peychaud’s bitters. “I’m a big fan of using lots of bitters in a drink,” McNeilly says. “People identify Peychaud’s with a Sazerac, but they don’t realize it works really well with fruity flavors, especially when you up the amount you’re using.” The (Delorean) door is open, come on in.

The Essentials

black tea bourbon
Strawberry syrup
Lemon Juice
The Details
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Ingredients

8 oz black tea bourbon
1 oz honey syrup
3 oz Strawberry syrup
3 oz Lemon Juice
.5 oz Peychaud’s bitters
Strawberry halves and lemon wheels (for garnish)

Method

  • Combine all ingredients save for the garnishes in a fishbowl and stir.
  • Fill three-fourths of the way to the top with ice.
  • Add garnishes and stir again, briefly, to chill.
  • Add straws and serve.
easy
Strength:
Black Tea-Infused Bourbon
Custom Ingredient

Ingredients

2 oz black tea
1 L bourbon

Method

  • Combine tea and bourbon in a large container and shake vigorously.
  • Let sit for 1-2 hours.
  • Strain and reserve infused bourbon until ready to use.
Strawberry Syrup
Custom Ingredient

Ingredients

1 Cup strawberry purée
1 Cup water
2 cups sugar

Method

  • Combine fruit, water and sugar in a saucepan over medium heat.
  • Bring to a simmer, stirring to incorporate purée and sugar.
  • Remove from heat and let steep for 1-2 hours.
  • Strain and store syrup in the refrigerator until ready to use.
Honey Syrup
Custom Ingredient

Ingredients

1 Cup honey
1 Cup water

Method

  • Combine the water and honey in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until honey dissolves, about 2 minutes. Immediately take the saucepan off the heat.
  • Let cool, then pour into a container and store in the refrigerator for up to one month.