50ml Ballantine’s 17
Roasted & charred fresh pineapple
20ml smoked A grade maple syrup
25ml fresh lemon juice
1 Egg white
HOW TO MAKE IT
1. Grab a cocktail shaker and top it up with cubed ice.
2. Pour in Ballantine’s 17yo, smoked maple syrup, lemon juice and egg white. Shake it up.
3. Pour the cocktail into a coupette glass and strain.
4. Garnish with a grilled slice of pineapple and grated nutmeg.