Sinker
This soon-to-be classic from Dan Scott at The Whaling Club in LA tastes like a late-night campfire on the beach: smoky, tropical, and alluring.
A light, blended scotch (or even a Japanese whisky) is better here than a rare Scottish single-malt; just a hint of smoke is all that’s needed to bring it together.
Ingredients
- 2 parts Scotch or Japanese whisky
- 1 part Pineapple juice
- ½ part Lemon juice
- ½ part Ginger syrup
Instructions
Shake with ice and strain into an ice-filled short glass. Garnish with a wedge of pineapple or a slice of candied ginger.
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