Shishi

• 2.0 oz. bourbon (Bulleit)
• 0.5 oz. ginger liqueur (King’s Ginger)
• 0.5 oz. allspice dram (Cotton & Reed)
• 0.5 oz. lemon juice
• 4 dashes Angostura bitters
• 1/4 tsp soy sauce

Shake with ice and strain into Nick and Nora.

I haven’t used soy sauce in a cocktail in years, but I love it and am not sure why I don’t take advantage of it more. Well, it can overpower, that’s why. But when it’s up against bourbon and lemon and ginger with allspice thrown in for good measure, it fits in perfectly.

This one started as a riff on the Lion’s Tail and remains fairly close. Lemon is in for lime, and the ginger replaces the simple syrup. The soy is extra. Thus the name of the variant, after the Chinese imperial lions, or shishi.