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)
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.