Nectar Colada

A golden twist on the Pina Colada
  • 50ml Glenmorangie Nectar D’Or
  • 1 bar spoon coconut cream
  • 15ml freshly squeezed lime juice
  • 15ml homemade pineapple syrup*
  • 10ml pasteurised egg white
  • Garnish: pineapple leaf and a cherry

Shake all the ingredients with ice in a cocktail shaker and double strain into a glass over crushed ice. Garnish with a pineapple leaf and a cherry.
*Instructions for pineapple syrup (creates 700ml)
Combine 500g sugar, 250g diced pineapple and 250ml water in a jar. Shake until sugar is fully dissolved. Strain through a jam straining bag.