THE GUADALUPE

Pineapple and lemon combine to give The Guadalupe a tropical flavour, which is as revitalising as it looks.

INGREDIENTS

• 50ml Ballantine’s 17
• Roasted & charred fresh pineapple
• 20ml smoked A grade maple syrup
• 25ml fresh lemon juice
• 1 Egg white
• Grated nutmeg
• Grilled pineapple

HOW TO MAKE IT

• Grab a cocktail shaker and top it up with cubed ice.
• Pour in Ballantine’s 17yo, smoked maple syrup, lemon juice and egg white. Shake it up.
• Pour the cocktail into a coupette glass and strain.
• Garnish with a grilled slice of pineapple and grated nutmeg.