Scotch gets the tropical treatment in this recipe from Dan Scott of the Whaling Club.
2 oz. blended scotch
1 oz. pineapple juice
½ oz. fresh lemon juice
½ oz. ginger syrup
2 dashes Angostura bitters
Tools: shaker, strainer
Glass: double rocks
Garnish: pineapple wedge, candied ginger (optional)
Shake all the ingredients together with ice. Strain into a chilled double rocks glass over a large piece of ice and garnish.
Dan Scott, The Whaling Club, Los Angeles