The Sun Shines Down on Me

The Sun Shines Down on Me
Saved by 2 People
About this Cocktail

This one is a new favorite of mine. I was mixing drinks with friends and threw this one together and nailed it on the first go around. Boozy, sweet, tropical and a bit out there... in other words - perfect.

  • 3 drops Kaffir Lime Leaf Tincture
  • 2 Dashes Jameson Wild Seaweed Bitters
  • 1 oz Lemon Juice
  • ½ oz Pineapple Juice
  • ¾ oz Sunflower Orgeat
  • ¼ oz Bittermens Tepache
  • ¼ oz John D. Taylor’s Velvet Falernum
  • ¼ oz Vanilla Liqueur
  • 1 ½ oz 100 Proof Old Forester Bourbon
  • Fresh nutmeg, grated, for garnish

Add everything to a shaker filled with ice and shake vigorously. Fine strain into an old fashioned glass over fresh ice and garnish with freshly grated nutmeg.

“I'm walking down that empty road
But it ain't empty now
Because I'm on it
And I'm getting closer to a hope
That I can carry and take home with me
When the sun shines down on me
I feel like I have to earn it
When the sun shines down.”

- Daniel Johnston

Sunflower Orgeat *
300 ml Hot Water
1.5 cup Fine Sugar
1 cup Sunflower seeds
1/4 tsp Everclear
Place seeds in a pot with hot water to cover. Simmer at 140° Fahrenheit for 30 minutes. Strain and process seeds in a blender until smooth. Add hot water and let sit for 2 hours. Strain through cheesecloth and place resulting “sunflower milk” into a pot with sugar. Cook at 158 degrees Fahrenheit, stirring occasionally, till sugar is completely dissolved. Remove from heat, mix in Everclear, and cool at room temperature.


Get BarNotes for the iPhone to
discover and share your favorite cocktails.

Login to your account

Don't have an account? Sign Up

Sign up for BarNotes

By creating an account, I accept BarNotes Terms of Service and Privacy Policy


Retrieve Password

Give us your email address and we will send you instructions to reset it