INGREDIENTS
75 ml Lyre's White Cane Spirit
75 ml Fresh Coconut Water
20 ml White Sugar Syrup (1:1)
6 x Small Pineapple Chunks
METHOD
- Muddle/press pineapple chunks in a shaker,
- Add remaining ingredients and ice, shake hard,
- Strain into Highball glass,
- Fill with fresh cubed ice,
- Garnish with fresh mint sprig and wedge of pineapple. *To make Sugar Syrup combine 50 grams of sugar with 50 ml of warm water in a jar and shake to dissolve.
NOTES
A non-alcoholic version of one of the world’s most favourite cocktails. The first piña colada was made in Puerto Rico in the 1950s.
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