Isle Old Fashioned Recipe

Add 2 oz Toki Blended Japanese Whisky, 0.5 oz Giffard Pineapple Liqueur and 0.25 oz allspice dram into a chilled mixing glass.

Add bitters: 2 dashes spicy jerk bitters and 1 dash Angostura bitters (if using) into the mixing glass.

If you prefer the cocktail a touch sweeter or to round out the heat, add 0.25 oz demerara syrup. The cocktail is intentionally balanced between spice, warm spice notes and bright pineapple; taste before adding syrup.

Stir to chill and dilute

Fill the mixing glass with plenty of ice and stir with a bar spoon for 20–30 seconds until the outside of the glass is frosty and the liquid is well chilled and slightly diluted.

Prepare the glass

Place one large ice cube into an old-fashioned or rocks glass. Optionally, rinse the glass with a few drops of the pineapple liqueur for an aromatic boost: pour 0.25 oz into the glass, swirl to coat and discard excess before adding the ice.

Strain and serve

Double-strain or use a Hawthorne strainer to pour the stirred mixture over the large ice cube in the prepared glass to avoid bits of ice or solids.

Cut a wide strip of orange peel (about 2 x 1 inches). Hold the peel over the drink with the skin side down and gently express the oils by pinching or using a lighter to briefly warm the peel, then quickly flame the oils over the surface (optional). Wipe the rim with the orange peel and drop it into the drink.

Finish by placing one toasted allspice berry or a dried pineapple wheel on top of the ice for presentation and an additional aromatic accent.

Serve immediately. The Isle Old Fashioned should present a balance of Japanese whisky's light, crisp character, the tropical sweetness of pineapple liqueur, warming allspice, and a lingering spicy jerk bitters heat. Adjust bitters and syrup to taste for heat and sweetness.