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

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.