“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.
Build all ingredients in a tiki mug or highball glass.
Add crushed ice and churn with a bar spoon.
Coconut Whey Syrup: 1 quart milk
1 ounce lemon juice
Bring milk to a low simmer, add lemon juice and stir slowly until it starts to separate. Strain through cheesecloth. Keep the ricotta and add salt and pepper and eat as a snack with your cocktail!
To make Coconut Whey Syrup: 300 grams (1 ½ cups) caster sugar
300 grams (1½ cups) whey
100 grams (1/2 cup) coconut flakes (the better quality, the better this will turn out! We use dried organic shaved coconut)
In a saucepan over low heat, combine coconut and whey. Simmer for about 10 minutes; the mixture should reduce by about 1/3 cup. Add sugar and stir to dissolve. Remove from heat. When cool, transfer to the refrigerator and allow to infuse overnight. The following day, blitz in Vitamix or blender, then strain.