Highland Diver: A Tropical Scotch Cocktail

• 2 ozblended Scotch whisky
• 1/2 ozpineapple juice
• 1/2 ozfresh lemon juice
• 1/2 ozunsweetened coconut cream
• 1/2 ozhoney
• 1/4 ozcinnamon syrup

Preparation

1. 1.

   Shake all of the ingredients with ice, strain into a mug filled with crushed ice, then garnish. Cinnamon SyrupCombine 1 oz. of crushed cinnamon sticks with 3 cups simple syrup (1:1) in a pot and bring to a boil. Lower the heat and simmer for 5 minutes. Let sit at room temperature for up to 24 hours, then strain and bottle for use, keeping refrigerated for up to 4 weeks.