A refreshing Old Fashioned variation from NOLA’s Cane and Table that is perfect for sipping on the back patio on a warm day (or for transporting you to more tropical environs when weather is not cooperative) The equal blend of scotch and aged rum gives a nice base with a bit of peat, vanilla, clove, cinnamon, and malt while the coconut water lightens things up and gives a tropical accent. The curaçao and Mole Bitters give very subtle notes of orange and chocolate that mostly unify the other flavors. Using frozen coconut water in place of ice adds more refreshing coconut as you sip 1 oz Blended Scotch (variety with some peat would give best flavor) 1 oz Column Still Aged Rum (Ron Abuelo, Bacardi 8 yr, Don Q Anejo, etc) .5 oz Coconut Water .25 oz Orange Curaçao (a drier, less sweet bottle like Pierre Ferrand is best) Barspoon Rich Simple Syrup (2 parts unrefined sugar of choice:1 part water) 2 dashes Chocolate Mole Bitters (Bittermens, Scrappy’s, etc) Stir with ice and strain into a chilled double rocks glass with an ice sphere or large cube made from coconut water. No garnish