Combining rum and whisky in one was always going to be risky....but not if they complement each other! In this particular cocktail recipe, we've married the smoky notes of a Scotch Malt Whisky Society Bunnahabhain peated whisky with the sweet tropical notes of a pineapple rum. Created for a recent collaboration event with the SMWS and Wondersnack, this brought to mind smoky charred BBQ pineapples, with the pineapple rum creating a lingering sensation on the taste buds.
- 60ml SMWS 10.116 Flaming Twist*
- 10ml Plantation Stiggins Pineapple Rum
- 10ml sugar syrup
- 3 dashes Mr Bitters apricot and smoked hickory bitters
Stir all ingredients over ice and strain into glass. Garnish with a slice of dried pineapple and a cocktail umbrella for a bit of tropical vibe.
*As an alternative, we found the pineapple rum also worked well with a Bowmore Small Batch Bourbon Cask matured in combination with the other ingredients.