The Tide Is High

Created by mixologist Gaby Mlynarczk

• 1 1/2 parts Laphroaig® Select Scotch Whisky
• 1 part Pedro Ximenez Sherry
• 3/4 part Fresh Lemon Juice
• 3/4 part Pineapple Juice
• 3 Dashes Chocolate Chili Bitters
• Pinch of salt Pineapple Leaves (for garnish)

Method:

1. Combine all ingredients in a cocktail shaker and shake vigorously with ice for 10 seconds.

2. Strain into a highball glass filled with crushed ice.

3. Garnish pineapple leaves and pinch of black salt or sea salt.