Triple P Recipe

Measure and combine the sour peach and plum cordial, fresh pineapple juice, fresh blood orange juice and fresh lime juice into a mixing glass or shaker. Stir briefly to integrate — no vigorous shaking required because the mix is primarily juice and cordial.

Taste the mix briefly and adjust balance: add up to 1 tsp more cordial if you want sweeter, or another 1/4 oz lime if you want tarter. The final flavor should be tropical-sour with a pronounced stone-fruit note.

Add 1.75 oz Toki whisky to the mixing glass with the cordial and juices.

Add 2 dashes Angostura bitters and 1 dash orange bitters (if using). These add aromatic depth and help marry the fruity notes with the whisky.

Fill the mixing glass with ice and stir for 10–15 seconds until well chilled and slightly diluted (about 15–20% dilution by eye). This cools the drink and smooths the flavors.

Fill a highball glass with fresh ice cubes. Strain the chilled whisky, cordial and juice mixture into the glass.

Top with 2 oz soda water to lengthen and lighten the drink. Give a gentle stir once to combine without flattening the bubbles.

Garnish with a blood orange wheel or a small pineapple wedge on the rim. Optionally express a little blood-orange peel oil over the top by pinching the peel over the glass.

Serve immediately with a straw if desired. The drink should be long, fruity and boozy with tropical peach/plum notes, bright citrus lift and a fizzy finish.