Islay Daiquiri
Photo: John Valls
Smoky scotch adds extra depth to this riff.
Islay is an island off Scotland’s western coast, renowned for its smoky, peaty single malts. And what’s the perfect island drink? A Daiquiri. This cocktail matches smoky scotch with pineapple rum, and a coconut-tea syrup ties it all together.
Ingredients
- 1 oz. peated single malt Scotch whisky (Scotch Lodge uses Ardbeg)
- 1 oz. Stiggins Fancy pineapple rum
- 3⁄4 oz. fresh lime juice
- 1⁄2 oz. coconut oolong syrup
- 2 drops Bittermens tiki bitters
- Tools:shaker, strainer
- Glass:coupe
- Garnish:grated numeg
Preparation
Shake all of the ingredients together with ice to chill, strain into a chilled glass, then garnish.
Coconut-Oolong Syrup: Steep 10 grams of coconut-oolong tea in 1 cup of hot water for 8 minutes, then strain. Mix 2 parts demerara sugar to 1 part tea, and blend until sugar dissolves. Keeps refrigerated for up to 2 weeks.