A Scotsman In Paradise

2 oz Blended Scotch, Famous Grouse
3⁄4 oz Crème de Banane, Giffard
1 t Allspice Dram, St. Elizabeth
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
1 T Cream of coconut, Coco López
Instructions

Shake hard, fine strain, double rocks glass with crushed ice. Grated nutmeg garnish.

Notes

Coco Lopez is the most common coconut product used in cocktails. However, if you can get your hands on a high quality coconut puree, such as Perfect Puree of Napa Valley, I highly recommend adding some simple syrup to taste, and use that instead.

Cocktail summary
Picture of A Scotsman In Paradise
Created by
Scott Diaz, Seattle WA
Year
2015
Is the
author's original creation
Curator
Not yet rated
Average
4.5 stars
(12 ratings)
YieldsDrink
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From other users
  • The Scotch is mostly lost in the tropical party. But who doesn't love a tropical party? 3.5★
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Comments
krisn1 commented on 8/21/2018:

Banana, coconut & pineapple with whisky! It shouldn't work, but in the end is damn good. Used coco lopez and thought that was fine.

Pretty good, but I'm not really sure I understand why the lime is in there. Gives a weird sourness. Otherwise I used a bit of smokey scotch which goes nicely with the banana. 

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?