A refreshing, tropical riff on an Amaretto Sour with a bit more oomph and a lot of red fruit notes 🍹🍒🍍 The vanilla and nutmeg notes in the aged Campbeltown scotch combine with the caramelized sugar and vanilla notes in the bourbon and almond cookie notes in the Amaretto to create a flavorful base that is a great complement to both the red fruit notes from the cherry (muddled fresh, a splash of Maraschino liqueur, and from the bitters) and pomegranate molasses as well as the tropical fruit and citrus notes in the blend of pineapple and lime juices. The orgeat adds body while also boosting the almond notes and the Angostura adds a touch of baking spice. Tastes like the happy collision of a pineapple upsidedown cake and Amaretto Sour. Delicious! Muddle 3 fresh cherries (pits removed) in .5 oz Orgeat (almond syrup; Small Hand Foods) Add: 1 oz Aged Campbeltown Scotch (Springbank 10 year is delightful) .75 oz Bourbon (Elijah Craig Small Batch has nice vanilla notes) .25 oz Amaretto .5 oz Fresh Lime Juice .5 oz Fresh Pineapple Juice 1/2 Tsp Maraschino Liqueur (Luxardo or Leopold Brothers) 1/2 Tsp Pomegranate molasses syrup (equal parts pomegranate molasses and warm water, stir until combined) 1 dash Bittercube Cherry Bark Vanilla Bitters 1 dash Angostura Bitters Shake with ice and double strain into a chilled double rocks glass with a few ice cubes. Garnish with a lime wheel and a fresh cherry #weekendtiki