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“It’s a tiki-style serve, of course,” notes Ramage. “But I wanted to reach for something different,” instead of the usual rum. Hence, a Scotch-based tiki drink.
The drink also was inspired by Ramage’s ongoing search to find coconut flavor that didn’t come in a can. The answer? Dried coconut, “the dehydrated, desiccated coconut like the kind your mom used to make coconut drops when you were a kid,” hydrated and enriched by whey, a by-product of cheese manufacturing. Just as the whey is upcycled and enlivened, Ramage says the “Old Scratch” name harkens back to taking something traditional—in this case, Scotch—and giving it new life as a tiki drink.
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