A tropical whiskey sour riff from Chicago’s excellent Lost Lake with notes of coconut and campfire 🥥🏝🔥🍹 The blended scotch contributes notes of honey and subtle peat which is complemented by notes of toffee and nuts from the Oloroso sherry. Both of these flavors stand up well against the coconut creme while the bright, tart lemon juice helps balance the drink. Dashes of smoky Islay scotch and absinthe bring subtle hints of smoke and herbaceousness 1.5 oz Blended Scotch (Monkey Shoulder, Great King St Glasgow Blend, etc) .5 oz Oloroso Sherry (Lustau, El Maestro Sierra, etc; a richer sherry than Manzanilla or Amontillado but not as sweet as PX or Moscatel) 1 oz Coconut Creme (combine equal volumes of unsweetened coconut milk and a syrup that is 2 parts granulated sugar: 1 part water; stir until evenly combined and add a pinch of salt) 1 oz Fresh Lemon Juice .25 oz Rich Simple Syrup (2 parts unrefined sugar of choice to 1 part water; stir until dissolved) 2 dashes Islay Scotch (Lagavulin, Ardbeg, Laphroaig, etc) 1 dash Absinthe Shake with ice and strain into a double rocks glass with crushed ice. Garnish with freshly grated nutmeg, a swizzle stick, and other tropical ephemera #weekendtiki