Combine pineapple rum and peated whisky in this Old Fashioned twist that would be perfect for a BBQ cocktail

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.

Ingredients

• 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. If you are going to use a peated whisky such as Laphroaig or Ardbeg, or one that has a particularly salty and briny character, you will need to adjust the pineapple rum (we found we that we had to increase the amount of the rum when we tried this with a Laphroaig)