Recipe by Evan Lipson
- 1.5 oz. Harleston Green Scotch
- .5 oz. Hamilton 151 Demerara Rum
- .25 oz. Luxardo Maraschino Liqueur
- 1.5 oz. Cold-Pressed Pineapple Juice
- 1 oz. Fresh Lemon Juice
- .75 oz. Orgeat (Small Hand Foods Preferred)
Preparation: Combine ingredients in a mixing tin. Add 8 oz. (1 cup) crushed ice and flash blend in a top down mixer for 3-4 seconds. Strain into a tall Collins glass. Add fresh crushed ice to fill. Garnish.
Garnish: Pineapple Frond and a Luxardo Cherry Skewered to a Lemon Peel.
Glassware: Tall Collins Glass
Poolewe takes its name from a small village in Wester Ross in the North West Highlands of Scotland. Thanks to the Gulf Stream, the village maintains a relatively warm (almost sub-tropical) climate for its latitude. It is home to the Inverewe Garden, renowned for its subtropical plants. Inspired by this unique Scottish village, I decided to create a scotch-based tropical style cocktail featuring Harleston Green Scotch. The citrusy and subtle tropical flavors of the scotch provided the perfect foil for classic “tiki” ingredients including aged overproof Guyanese rum, orgeat, fresh citrus, and pineapple juice.