A satisfying, tropical Old Fashioned riff that highlights the affinity of rum and scotch for pineapple notes 🍍🥃 The notes of honey, roasted tropical fruit, and ginger in the rum-cask finished Campbeltown malt work nicely with the brown sugar notes in the aged column still rum and also pair harmoniously with the pineapple notes in the liqueur and the hint of coffee in the bitters 1 oz Single Malt Scotch finished one rum cask (Glen Scotia and Ardbeg Drum are two examples; can sub a blended malt (eg Compass Box Great King St Glasgow) with maybe a dash of ginger-forward bitters) 1 oz Aged Column Still Rum (Don Q Single Barrel is really nice, but their Anejo or Ron Abuelo, etc will work) .25 oz Pineapple Liqueur (Giffard; can also sub pineapple gomme syrup) Tsp Rich Simple Syrup (2 parts unrefined sugar of choice to one part water; stir until dissolved) 2 dashes Coffee Bitters (El Guapo Chicory-Pecan, Crude Big Bear, etc) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a lemon twist #stirredtropical