DRINK

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.