A refreshing, nuanced modern riff on a 60s Tiki classic from LA’s Ambassador Hotel from Chicago’s Lost Lake that balances smoke and tropical fruit 🏝🍍🍹 The lightly fruity notes in the blended scotch plays nicely with the tropical pineapple and passionfruit while the sugar cane/red rice-based Batavia Arrack and Islay scotch bring some funky flavor and smoke. The curaçao lends orange notes and the fresh lemon adds bright citrus while the nutty orgeat smoothes out the edges and the splash of pomegranate molasses adds depth 1.5 oz Blended Scotch (Great King St Glasgow, Bank Note, etc) .5 oz Batavia Arrack (proto-rum from Indonesia of sugar cane and red rice that brings some fruit and funk) .25 oz Islay Scotch (Laphroaig 10 yr works great) .75 oz Fresh Pineapple Juice (Trader Joe’s can sub) .75 oz Fresh Lemon Juice .5 oz Passionfruit Liqueur (Giffard; Small Hand Foods syrup can sub) .5 oz Orange Curacao (Pierre Ferrand Dry) .25 oz Orgeat 1/2 tsp Pomegranate molasses Shake with ice and strain into a chilled coupe filled with crushed ice. Garnish with a few pineapple leaves #weekendtiki