Build all ingredients in a shaker tin. Add ½ cup cracked ice and shake. Pour into a snifter-style glass and top with more cracked ice. Dash Angostura bitters on top. Garnish with mint springs.
Substitute your favorite wheated bourbon. The syrup should be equal parts banana liqueur, cinnamon syrup and dry curacao.
Originally made at the Mother of Pearl bar in New York but with two different types of scotch and called the Tiki Peat.