A delicious whiskey sour riff from Denver bar Lady Jane that had its eye on an island getaway🥥🏝🍹 The honey and cereal grain notes in the blended scotch work nicely with the nutty and tropical notes from the toasted coconut syrup while the splash of Orange curaçao adds a hint of citrus peel that works nicely with the bright tart lemon juice and dash of herbal Absinthe to balance the drink. The egg white adds body and froth and the rinse of Islay scotch adds a subtle smoky aroma to each sip 1.5 oz Blended Scotch (Monkey Shoulder, Compass Box Great King Street blends, Famous Grouse, etc) 1.5 oz Toasted Coconut Syrup (toast about 1/2 C unsweetened coconut on medium heat until fragrant and golden brown and add to sauce pan with 1/2 C coconut water and 1/4 C of granulated sugar and stir on medium-low heat until sugar dissolves; strain coconut and reserve for later use) 1 oz Fresh Lemon Juice .25 oz Orange Curaçao (Pierre Ferrand Dry is my favorite option) 1/2 oz egg white 2 dashes Absinthe (Herbsaint or Pernod can sub) Dry shake (without ice) for 10-15 seconds to emulsify egg white; add ice and shake 15 seconds before straining into a large chilled coupe that has been rinsed with 1 Tsp Islay Scotch (Laphroaig 10 yr works nicely). No garnish #weekendtiki #londoncallingisgodtier