This is our own fun twist on a whiskey sour, the perfect prelude to a Vietnamese meal.
1 1/2 ounces rye
1/2 ounce ginger syrup
3/4 ounce pomelo juice
1/4 ounce lemongrass tincture
lemongrass stick for garnish
Place ingredients in a shaker and fill with ice. Shake vigorously and strain into an old fashioned glass over ice. Garnish and serve.