This pleasingly fruity yet smoky cocktail, created by Arizona mixologist Jason Asher, is an unorthodox but delicious addition to the tiki canon.

6 ounces whiskey with a smoky flavor profile, such as Copper Fox Single Malt Whisky

6 ounces almond syrup or orgeat syrup (such as Monin)

1/2 cup hibiscus liqueur (such as Hum)

1/2 cup freshly squeezed lime juice

8 strips of lemon peel, for garnish

In a pitcher that holds at least 3 cups, combine the whiskey, almond syrup, hibiscus liqueur, and lime juice and stir well.

To serve, scoop ice into rocks glasses, pour in the cocktail, and stir each glass to chill. Garnish each glass with a strip of lemon peel.

Serves 8; total volume: 2-1/2 cups

Editor’s note: Find out more about Sperryville-based Copper Fox Distillery at

Recipe courtesy of Kara Newman, from her book, Cocktails for a Crowd.