A nuanced tropical Daiquiri riff with notes of tropical fruit, coffee, nuts, and citrus 🏝🐵🎩 The mix of blended scotch, Jamaican rum, and Spanish brandy results in a base that is stuffed with notes of honey, tropical fruit, candied nuts, and a whisper of smoke. This blend helps accentuate the notes of banana and coffee in the liqueurs along with the juicy pineapple while the lime juice helps brighten the drink, the honey helps round out the sweetness and the bitters boost the coffee and nut flavors 1 oz Blended Scotch (Famous Grouse, Great King Street Glasgow Blend has a nice hint of peat) .5 oz Jamaican Pot Still Rum (Plantation Xaymaca; Smith & Cross would be a nice sub) .5 oz Spanish Brandy (Lustau, Cardenal Mendoza, etc) .5 oz Fresh Pineapple Juice .5 oz Fresh Lime Juice .25 oz Coffee Liqueur (St George NOLA, Mr Black, etc) .25 oz Banana Liqueur (Giffard or Tempus Fugit) .25 oz Honey Syrup (2 parts honey: 1 part warm water; stir until dissolved) 1 dash Pecan or Chicory Pecan Bitters (Miracle Mile, El Guapo, etc) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with a cocktail umbrella #weekendtiki