An excellent Tiki sour riff from Chicago’s outstanding Lost Lake that balances tropical, peat, and spice The honey and peat notes in the Blended Scotch are smoothed out by the juiciness of the Cognac and accented by notes of almond, apricot, the nuanced sweet/tart passionfruit, and citrus with a bit of a spicy kick provided by the Habanero Shrub 1.5 oz Blended Scotch (Compass Box Great King St Glasgow Blend has excellent whisper of peat that is very nice) .5 oz Cognac (VS or VSOP, more fruit forward bottle works nicely, I love Bouju for this) .75 oz Fresh Lemon Juice .5 oz Orgeat (syrup from almonds, orange flower water; Small Hand Foods makes an excellent bottle) .25 oz Apricot Liqueur (Giffard, Rothman & Winter, etc) .25 oz Passionfruit Syrup (Small Hand Foods) 3 dashes Bittermens Habanero Shrub 1 dash Absinthe (or Herbsaint) Shake with ice and strain into a chilled Collins glass or Tiki mug with ice cubes. Garnish with an orange twist and a swizzle stick #weekendtiki