Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.
Brands weren't specified, but I like this with a strong, juniper forward London Dry style gin (I usually use Junipero) and the drier St. George NOLA coffee liqueur. I sometimes also swap out the tawny port for the port-like Dubonnet or a sweeter sherry like East India.
This is the last installment in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.
As a note, I can’t claim credit for any of this. This section is the work of a couple of users on the StraightBourbon.com website, mainly Josh, Oscar and a guy named Taanstafl2 – and see the note just below. But it’s too important to leave out even if it’s a bit more advanced.
For mashbills, I referred to The Book of Bourbon and Other Fine American Whiskeys by Regan & Regan, 2009, unless otherwise noted. Barton, WT, and Dickel are noted as approximate.
I use the format: Distillery Brand Name (%corn/%rye or wheat/%malted barley). This is a breakdown of "macro" distillers. Wondering what the different char levels look like? This is a good illustration.
Definitely going to try this!
What a funky drink! I made one the other day and found it to be very good! I messed around with it a bit and I definitely will be making it for people soon!
Nice, easy sipping iced coffee. Didnt like the bitters on top - preferred stirred
used candied ginger and added a 1/4 oz of wray and nephews overproof - very nice
Depending on the scotch I might tweak the coconut. I think the current amount in general could bumped up a tiny bit to lend more texture and weight.
But, as others have said, pineapple + coconut cream + scotch = what’s not to love?