If you thought you couldn’t make a tropical cocktail with rye whiskey, you haven’t tried a Rye-kiki! This combination earthy rye, pineapple juice, orgeat, citrus and Peychaud’s bitters is truly delicious.

• 2 oz Distiller’s Reserve Rye
• 1 oz pineapple juice
• ¾ oz lemon juice
• ¾ oz Daddy’s Orgeat Cocktail Syrup
• 2 dashes Peychaud’s bitters
• 1 pineapple leaf, cherry, and/or lemon wheel apricot for garnish

Shake all ingredients with ice and strain into an old fashioned glass filled with fresh ice. Garnish with a pineapple leaf, cherry, and/or lemon wheel.