a scotsman in paradise

2 oz Famouse Grouse Scotch (Famous Grouse Smoky Black)
3/4 oz Giffard Crème de Banane (Tempus Fugit)
1 tsp St. Elizabeth Allspice Dram (Hamilton's)
3/4 oz Lime Juice
3/4 oz Pineapple Juice
1/2 oz Coco Lopez Cream of Coconut

Whip shake with crushed ice, pour into a double old fashioned, fill with crushed ice, and garnish with freshly grated nutmeg.Two Mondays prior, I searched KindredCocktails for cream of coconut recipes when I landed upon the A Scotsman in Paradise by Seattle bartender Scott Diaz circa 2015. One of my friends on Instagram commented how there are not a lot of "Scotch Tiki", and I replied that there were only around a half dozen including the Cocoanut Grove Cooler and the Starboard Light on the blog. Of all the recipes, Backbar's Passport Painkiller that was primarily a Scotch base came closest to this one given the coconut and allspice elements. Once mixed, A Scotsman in Paradise approached with a coconut and woody spice aroma. Next, a creamy, lime, pineapple, and caramel sip transformed into smoky Scotch, coconut, banana, and allspice flavors on the swallow.