A bold, yet refreshing Tiki riff on the Penicillin from Parisian bartending great Scotty Schuder that adds some island funk to the ginger/honey/citrus party 🍹🍋🍯 The blend of Jamaican dark rum and overproof dark rum creates a base with notes of molasses and brûléed tropical fruit that pairs nicely with the spicy ginger, sweet honey, and bright, tart lemon juice. Some orgeat helps tie together other flavors while adding a complementary almond note. A float of smoky Islay scotch brings depth and nuance to each sip 1 oz Jamaican Dark Rum (Coruba or Hamilton Dark; Myers works as a sub) .75 oz Overproof Dark Rum (Plantation OFTD, Golden Devil, etc) 1 oz Fresh Lemon Juice .5 oz Orgeat (syrup from almonds with a touch of orange flower water; Small Hand Foods makes a nice bottle) .5 oz Honey Syrup (2 parts honey: 1 part warm water; stir until honey and water have fully blended) .5 oz Ginger Syrup (juice one knob of ginger and measure volume yielded; add 2x volume granulated sugar to ginger juice and blend until sugar has fully dissolved) Shake with ice and strain into a Mai Tai glass or Tiki mug. Float .25 oz of smoky Islay scotch (Laphroaig or Ardbeg 10 yr, etc. Ardbeg Drum (finished in ex-rum barrels is a nice option if handy). Garnish with a swizzle stick #weekendtiki