surf liner

2 oz Canadian Rye Whisky (Alberta Premium)
1 oz Pineapple Juice
3/4 oz Lemon Juice
3/4 oz Orgeat
2 dash Peychaud's Bitters

Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a pineapple leaf, edible orchid, and lemon wheel (edible nasturtium flower and lemon swaths).
Two Thursdays ago, I turned to Imbibe Magazine online for the evening's refreshment. There, I found Gabe Fonseca's Surf Liner that he crafted at Polite Provisions in San Diego, and the form reminded me of other Polite Provision recipes such as the Iron Ranger and the Tourist Trap which both were great. Once prepared, the Surf Liner gave forth a lemon and peppery-floral aroma from my choice of garnish. Next, a creamy pineapple sip gave way to whiskey and nutty flavors on the swallow with a lemon and anise finish. Here, the Canadian whisky really brought out the almond notes in my orgeat.