Aptly dubbed the Winter Colada by its creators at Stokehouse Q, this indulgent creation swaps out the fresh, golden nectar for sugary caramelised pineapple, rounded off with bourbon, coconut and chocolate bitters.
Splash out your tumbler and get ready to shake what yo’ mama gave you; it’s cocktail time, baby.
INGREDIENTS
60ml Bulleit Bourbon
55ml coconut cream
45ml caramelised pineapple syrup
15ml lemon juice
2 dash chocolate bitters
1 tsp toasted coconut
1tsp grated nutmeg
Crushed ice
Garnish – pineapple leaf, maraschino cherry, grated nutmeg
METHOD
Add all the ingredients into a cocktail shaker and shake up a storm (without the ice). Rim the edge of your cocktail glass with the toasted coconut and nutmeg combined. Single strain your cocktail shaker mixture into the glass, and fill with crushed ice.
Garnish with pineapple leaf, maraschino cherry, and a pinch or extra nutmeg for good measure.
Lastly, sing the Pina Colada song and voila! You’re done.
