brimstone colada

1 oz Planteray OFTD Overproof Rum
3/4 oz Amaro Sfumato
1/2 oz Laphroaig 10 Year Scotch
1/4 oz Cinnamon Syrup
1 oz Cream of Coconut (Coco Lopez)
1 oz Pineapple Juice
2 dash Angostura Bitters
2 dash Absinthe (12 drop St. George)

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated cinnamon and nutmeg. Two Wednesdays ago, I was still thinking of the Highland Diver and A Scotsman in Paradise as Scotch Piña Colada riffs. From there, the OFTD-Laphroaig duo from the Doomscroller came to mind. The Scotch-Sfumato combination that I utilized in the Caustic Negroni led me to the Sfumato-cinnamon pairing that I learned about in the Armstrong and utilized in the Hell Haggerty. With the burly overproof rum, peaty Scotch, and smoky roast amaro in place, I dubbed this one the Brimstone Colada. Once prepared, the Brimstone Colada donated a woody and cinnamon spice aroma to the nose. Next, a creamy roast and pineapple sip opened up into rum, caramel, coconut, smoke, and cinnamon flavors on the swallow.