A boozy and bold Mai Tai riff with notes of roasted banana and baking spice inspired by the gone (but not forgotten) great bar, Lost Lake🍹🍌🍯🍫 The notes of molasses, caramelized sugar, and sarsaparilla in the St Lucian rum combines with the honey, roasted tropical fruit, and peat notes from the Scotch to create a flavorful base that is complemented by the roasted banana flavor in the liqueur. The zippy citrus from the lemon juice helps balance the drink while the orgeat, rich simple syrup, and bitters add complementary accents of roasted almonds, dark chocolate, and brown sugar 1 oz Blended Aged St Lucian Rum (Admiral Rodney, Faultline, etc) .5 oz Aged Campbeltown Scotch (if possible, the Glen Scotia Rum Cask Finish has great roasted yellow fruit notes; Springbank 10 would be a good sub) .5 oz Blended Scotch (Compass Box Great King St Glasgow blend has peat notes that work really well here) .75 oz Fresh Lemon Juice .5 oz Banana Liqueur (Giffard or Tempus Fugit) .25 oz Orgeat (almond syrup; Small Hand Foods makes a nice bottle) .25 oz Rich Simple Syrup (2 parts unrefined sugar of choice: 1 part water; stir until sugar has dissolved) 2 dashes Chocolate Mole Bitters (Bittermens, Scrappy’s, Miracle Mile, etc) Shake with ice and strain into a chilled double rocks or Mai Tai glass filled with crushed ice. Can garnish with sprig of fresh mint or a few banana chips if handy #weekendtiki #love4lostlake #longlivelostlake