Mermaid Cafe

MERMAID CAFE

• 1¼ oz. / 37.5 ml. blended Scotch

• ¾ oz. / 22.5 ml. Jamaican rum

• ¾ oz. / 22.5 ml. fresh lemon juice

• ¾ oz. / 22.5 ml. pineapple juice

• ¾ oz. / 22.5 ml. coconut cream

• ¼ oz. / 7.5 ml. simple syrup

• 1 barspoon allspice dram

• cinnamon to garnish

METHOD
add all ingredients to shaker tin / add a small amount of crushed ice and whip shake / dump into glass / top with crushed or pebble ice / garnish with freshly grated cinnamon and cinnamon stick

ABOUT
This one was created in 2017 by Doug Phillips for The Whistler (Chicago, IL). This smoky, fall/winter twist on a Piña Colada will help prepare you for warm weather ahead. Scotch works so well in tropical drinks. Cheers y’all!