pineapple peat

1 1/2 oz Great King Street Glasgow Blend (Ardmore Traditional Cask)
1 oz Pineapple Juice
3/4 oz Martelletti Dry Vermouth (Noilly Prat)
1/2 oz Lemon Juice
1/2 oz Pineapple Syrup

Whip shake with crushed ice, pour into a bucket glass, and top with crushed ice. Two Tuesdays ago, I returned to the online recipe flashcards for the Liholiho Yacht Club in San Francisco that I last utilized in November with the Spice Oddity. Here, the Pineapple Peat called out to me and made me think of a Scotch Algonquin – a drink that I made a lot the summer of 2007 of rye, pineapple juice, and dry vermouth. The citrus aspect was something that I saw in the dry vermouthless Far East Algonquin by Ryan Fitzgerald of San Francisco's Beretta at a Tales of the Cocktail 2011 happy hour, but here, the pineapple aspect is amplified. As for a timeframe, Yelp has photos of the drink at the Liholiho Yacht Club as early as 2015, and a 2015 blog post has a photo and specifies the Scotch. It is unclear if it was named after a Pineapple Pete character: the two most famous ones, a Fortnight outfit and Six Flags mascot, came after 2015, but there are some instances like the restaurant in St. Marten that came before that. In the glass, the Pineapple Peat came forth with a peat and pineapple aroma true to its name. Next, lemon, malt, and pineapple notes on the sip switched into smoky Scotch, herbal, and pineapple flavors on the swallow.