A delicious Tiki drink from Jillian Vose of NYC’s Dead Rabbit (slightly reformulated to work with my pantry) that takes advantage of the affinity of smoky scotch for tropical flavors 🍍🥥💨 The base Scotch has notes of pears, honey, and dried fruit that is enhanced by the smoke from the Islam scotch and the dried fruit/molasses/coffee notes of the Overproof Rum. The coconut liqueur, genmaicha tea syrup, pineapple/lime combo, vanilla Liqueur, and orange curaçao give a nuanced sweetness with orange, tropical fruit and grassy/puffed rice. The cream smoothes out the drink and the clove-forward bitters and curry leaf lend a bit of spice. Creamy, tropical, smoky, delicious! 1 oz Highland or Campbelltown Single Malt Scotch (Glenmorangie Original, Springbank 10, etc) .5 oz Islay Scotch (Ardbeg 10, Laphroaig 10, etc) .25 oz Overproof Dark Rum (Plantation OFTD, Golden Devil Overproof, etc) .5 oz Orange Curaçao (Pierre Ferrand Dry is best) .5 oz Genmaicha Tea Syrup (a green tea and puffed rice blend; brew tea and mix equal volume tea and granulated sugar, stir until dissolved) .25 oz Vanilla Syrup or Liqueur (Licor 43 or Giffard Vanilla if going liqueur route) .5 oz Half and Half (equal mix of heavy cream and whole milk is the same thing) .5 oz Fresh Pineapple Juice .5 oz Fresh Lime Juice Tsp Coconut Liqueur (Kalani) 1 dash Bitter Truth Jerry Thomas’s Own Decanter Bitters 1 curry leaf Shake with ice and strain into chilled footed pilsner glass with crushed ice or several ice cubes. Garnish with a swizzle stick and freshly grated nutmeg #weekendtiki