“If you like pina coladas…” and scotch, you’ll love this week’s cocktail. Monkey Shoulder National Ambassador Vance Henderson whipped up this pina colada riff with the brand’s blended malt whisky. The result is a summertime fine concoction that any whiskey drinker would be proud to sip on at the pool, beach, yoga or in the dunes of the cape.
Ingredients:
- 1 part Monkey Shoulder
- 1.5 parts fresh pineapple juice
- 1 part coconut purée
- .5 part coconut juice
- 1 part fresh lime juice
- 2 dashes of Angostura Bitters
- 2 parts ice
Instructions:
Add all ingredients in a blender. Blend until smooth and pour into a hurricane glass. Garnish with a pineapple slice and fronds.
Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLcocktail. Please drink responsibly.
