A rich, tropical Daiquiri from Portland Oregon’s Scotch Lodge that takes advantage of smoky scotch’s affinity for tropical flavors 🍍🥥🍵 The blend of peat/smoke and sherry age flavors in the Islay scotch work in great harmony with the roasted pineapple notes in the infused rum while the coconut green tea syrup helps bridge the flavors of the spirits with the bright, tart lime juice and the Tiki bitters add a hint of ginger and baking spice 1 oz Islay Scotch (Ardbeg 10, Laphroaig 10, Lagavulin 8 year would all be nice; the rum-cask finished Ardbeg Drum seemed like a really good option from my bar) 1 oz Plantation Stiggins Fancy Pineapple Rum .75 oz Fresh Lime Juice .5 oz Coconut Green Tea Syrup (steep 1 bag of Coconut green tea in 1/8 C hot water for 4 minutes before straining; Mix 2 parts unrefined sugar of choice to 1 part coconut green tea and blend until sugar dissolves) 1 dash Bittermens Elemakule Tiki Bitters Shake with ice and strain into a chilled coupe and garnish with freshly grated nutmeg