This drink was created by Ryan Liloia, bartender at Clover Club and Leyenda in Brooklyn. “In this spiced scotch Piña Colada, the aroma from the nutmeg, combined with the spices from the cinnamon and scotch, blend perfectly with the drink’s creamy body to offer up a striking balance of sweet and tart,” Liloia says.
- 1 oz. Famous Grouse (or other blended scotch)
- 1 oz. Speyburn 10 year old (or other Speyside single malt)
- ¾ oz. pineapple juice
- ½ oz. lemon juice
- ¾ oz. Coco Lopez (or other cream of coconut)
- ¼ oz. honey
- ¼ oz. cinnamon bark syrup (recipe below)
Orchid, swizzle stick, nutmeg, and fringed pineapple frond crown (see below) for garnish
Combine all ingredients in a shaker with three ice cubes. Shake well. Strain into a tiki mug over crushed ice. Garnish with fringed pineapple frond crown, orchid, swizzle stick, and a healthy dusting of nutmeg.
For pineapple frond crown: make 3 or 4 diagonal cuts along one side of two pineapple fronds. Wrap them around the inside rim of the glass, fringed side up.
How to Make Cinnamon Bark Syrup
- 1 Tbsp. crushed cinnamon bark (you can use cinnamon sticks, but bark is more fragrant and makes a tastier syrup)
- 1 cup water
- 1 cup sugar
Crush cinnamon bark thoroughly. Combine water and sugar in a pot over low heat. Stir until sugar is completely dissolved. Add cinnamon bark and bring to a boil, then lower heat and simmer for 5 minutes. Remove from heat and let sit at room temperature for 24 hours. Strain into an airtight glass container and keep refrigerated for up to 3 weeks.