About
Happy National Rum Day! Here’s a split based daiquiri with some lovely Islay scotch. This drink comes from one of my favorite Portland bars, Scotch Lodge, thanks to Jessica Braasch. This one is a smoky tropical delight. The tea syrup gives it an extra layer of flavor.Cheers y’all!
Ingredients
- 1 oz · 30 mlsmoky scotch
- 1 oz · 30 mlpineapple rum
- ¾ oz · 22.5 mlfresh lime juice
- ½ oz · 15 mlcoconut oolong demerara syrup
- 2 dashestiki bitters
- nutmeg to garnish
Method
- 1
Add all ingredients to shaker tin.
- 2
Shake with ice until chilled.
- 3
Fine strain into coupe or Nick and Nora.
- 4
Garnish with fresh nutmeg.
Coconut Oolong Syrup
- 1
Steep 10 grams of coconut-oolong tea* in 1 cup of hot water for 8 minutes.
- 2
Strain.
- 3
Mix 2 parts demerara sugar to 1 part tea until sugar dissolves.
- 4
Bottle and refrigerate *I only had oolong tea, so I added ¼ tsp.
- 5
coconut extract to tea after steeping.
anatomyofadrink.com/cocktails/islay-daiquiri