Dead Reckoning

Adapted by StarChefs.com
May 2015
Yield: 1 cocktail

INGREDIENTS:

¾ ounce fresh lime juice
¾ ounce coconut cream
5 dashes Bittercube Blackstrap bitters
½ ounce orgeat
1 ounce George Dickel 8-year whiskey
1 ounce Appleton V/X rum
¼ ounce Laphroaig 10-year scotch whisky
Grated nutmeg
pineapple leaves

METHOD:

In a cocktail shaker filled with ice, combine lime juice, coconut cream, bitters, orgeat, whiskey, rum, and Laphroaig. Shake and strain into a serving glass halfway filled with Hoshizaki ice and finished with crushed ice. Top with more crushed ice, grated nutmeg, and pineapple leaves.