My fav version of this was bruichladdich classic ladie with homemade ginger honey syrup (made as Sam Ross explained in one vid) and a float of laphroaig 10.
Very flavourful.
Very interesting, perfumy. If there was a perfume that smelled like this cocktail nose, I'd wear it! :)
Very gin forward, would have to try out with other gins. Rest of it is a nice base to round things off. I wonder how it would go with Botanist or Old Pilot's.
I love pouring it with regular water into a carbonation device, and turning it all into a fizzy drink. More bubbles = more better. :)
As a note, don't use your artisanal coffee for this. If it incluses words like "single origin" or "high grown" or whatever, it is not optimal here.
You want a classic, high roast level, "commercial" style where nowhere it utters the label "100% arabica".
You know what I mean here.
With such a robust coffee, this pleasantly balances the bitterness and brings interest, while those lighter, more fruity and acidic blends would throw the balance off.
I make mine with 3cl appleton 12y and 3cl el dorado 8. I use clement creole shrubb for the orange liquer. It makes a mind blowingly good mai tai.
Made many a batch of this over the years. Works great with a lot of spirits besides burbon.
Some notable ones are Aberlour A'bunadh, Goslings 151 and DonQ 151 (although in that case omit the sugar), and Chateau de Lacquy 12y.
Give it a spin when feeling adventurous.
This drink is one of my favourites, but made with tawny port. That adds such a layer of flavour and complexity, I cannot recommend it enough.