Islay Daiquiri

Written By Daniel Zajic

ISLAY DAIQUIRI

  • 1 oz. / 30 ml. smoky scotch

  • 1 oz. / 30 ml. pineapple rum

  • ¾ oz. / 22.5 ml. fresh lime juice

  • ½ oz. / 15 ml. coconut oolong demerara syrup

  • 2 dashes tiki bitters

  • nutmeg to garnish

METHOD
add all ingredients to shaker tin / shake with ice until chilled / fine strain into coupe or Nick and Nora / garnish with fresh nutmeg

COCONUT OOLONG SYRUP
steep 10 grams of coconut-oolong tea* in 1 cup of hot water for 8 minutes / strain / mix 2 parts demerara sugar to 1 part tea until sugar dissolves / bottle and refrigerate
*I only had oolong tea, so I added ¼ tsp. coconut extract to tea after steeping

ABOUT
Happy National Rum Day! Here’s a split based daiquiri with some lovely Islay scotch. This drink comes from one of my favorite Portland bars, Scotch Lodge, thanks to Jessica Braasch. This one is a smoky tropical delight. The tea syrup gives it an extra layer of flavor. Cheers y’all!

Daniel Zajic
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