kingston campfire

2 oz Appleton Signature Rum
1/4 oz Ardbeg 10 Year Scotch
1 1/2 oz Pineapple Juice
3/4 oz Lime Juice
3/4 oz Giffard Apricot Liqueur (Rothman & Winter)
1/4 oz BG Reynold's Falernum (Velvet)

Whip shake with crushed ice, pour into a Zombie glass (ceramic mug), and garnish with a lime wheel (omit) and mint sprig. Two Saturdays ago, I reached for my copy of Justin Wojslaw's Coconuts & Carnage book from Wonk Press to make a follow up to the inaugural Demerara Dream Daiquiri. For a second recipe, I selected his Kingston Campfire. Smoky Scotch accents to rum have been a rather effective technique that I saw last in the Smoke Along the Crescent Bend and I utilized in my Doomscroller, so I was curious to see it in this expansion of the Hotel Nacional Special along with a little falernum for spice. In the bamboo mug, the Kingston Campfire smoldered with a mint, pineapple, apricot, and peat smoke aroma. Next, pineapple and lime on the sip ignited rum, peat smoke, apricot, and clove flavors on the swallow.