cocoanut grove cooler

1 1/2 oz Bank Note Scotch (Famous Grouse)
1/2 oz Batavia Arrack (Van Oosten)
3/4 oz Pineapple Juice
3/4 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/2 oz Pierre Ferrand Dry Curaçao
1/4 oz Orgeat
1/4 oz Grenadine

Whip shake with crushed ice, pour into a parrot Tiki mug, and fill with crushed ice. Garnish with pineapple fronds, orchid, orange floret, and parasol (orange twist and paper umbrella).

Two Thursdays ago, I was reading an article in the Daily Beast on Scotch Tiki drinks, and I came across Paul McGee's circa 2015 take on the classic Cocoanut Grove Cooler. Like his other recipes at Lost Lake in Chicago such as his Fog Cutter and Penang Afrididi, Paul removed the orange juice from the original and replaced it with curaçao. He also supplemented the Scotch with Batavia Arrack to mirror the smoky undertones; moreover, he also kept the other flavors intact save for their amounts and serving style (namely passion fruit syrup instead of nectar).
Paul's Cocoanut Grove Cooler welcomed the senses with orange oil, passion fruit, and pineapple aromas. Next, a medley of lemon, passion fruit, and pineapple on the sip slid into Scotch, funky rum, and orange-passion fruit flavors on the swallow with a nutty finish.