[mcwahine's delight]

1 oz Neisson Rhum Agricole Blanc
1 oz Balvenie Doublewood 12 Year Scotch
1/2 oz DonQ Rum
1/2 oz Lemon Juice
1/2 oz Torani Orgeat

Shake with ice and strain into a couple glass. Garnish with a few dash of Angostura floated on top.

On Sunday night, we headed over to Ben Sandrof's Sunday Salon. When I asked Ben for something with Scotch, he returned with a rather summery rum-Scotch Daisy. This intriguing drink paired an earthy and vegetal rhum agricole with an earthy and peaty whisky, and it included orgeat and lemon juice to round out the recipe.
The drink started with cinnamon from the Angostura Bitters and almond from the orgeat on this nose. The rums along with a sweet lemon flavor appeared early in the sip with orgeat in the middle and a lingering rhum agricole funkiness at the end. The Scotch was more subtle than I expected but paired well with the Neisson on the swallow.