scotch and coconut

1 oz Scotch Whisky (Famous Grouse)
1 oz Aged Rum (RL Seale 10 Year)
1/2 oz Coconut Water
1/4 oz Dry Curaçao (Pierre Ferrand)
1 bsp Demerara Syrup
2 dash Mole Bitters (Bittermens)

Stir with ice and strain into a rocks glass with a large coconut water ice cube.

In continuing on with my coconut water recipe list given the ingredient's short lifespan, I opted for the Scotch and Coconut cocktail by Nick Detrich at Cane & Table in New Orleans. I found this recipe on Imbibe Magazine, and I was able to confirm it from a perhaps earlier post on Tuxedo No. 2. That earlier post did not contain the half ounce of coconut water in the stir, but it suggested adding a splash to get the coconut water integrated into the drink earlier; perhaps the recipe was created that way, and without the New Orleans heat, the full effect would take longer to achieve. That post recommended a less smoky Scotch and suggested that there was wide flexibility in the rum; the Cane & Table menu that I found listed Monkey Shoulder Scotch and Don Q Grand Añejo as the spirits. Moreover, it provided the back story of, "Scotch, rum, and coconut are a popular combination in Puerto Rico. We took some license and combined them in an Old-Fashioned format with a coconut water ice ball.(Adapted from Five Years in the West Indies, 1843)."
The Scotch and Coconut greeted the nose with the rum's caramel. Next, the caramel continued on into the sip where it mingled with the salty coconut water notes, and the swallow combined Scotch, rum, and orange flavors.