With summer days almost gone and the touches of autumn approaching, enjoy some of the last summer sunsets outside with a Monkey Colada.
Monkey Shoulder puts the fun back into whisky drinking with a flavour which works well with mixers and cocktails.
The Monkey Colada Cocktail combines the fresh taste of coconut topped with pineapple, giving the allure of island living. With days of isolation so unknown, whip out the blender and enjoy this tantalising cocktail.
Monkey Colada Cocktail Recipe
Ingredients
- 40ml Monkey Shoulder Whisky
- 20ml Coconut Rum
- 60ml Coconut Water
- 10ml Fresh Lime Juice
- 2 fresh cut pineapples rings
- Dash of sugar syrup
Preparation
- Add all the ingredients to a blender and blend until smooth
- Add a dash of sugar syrup
- Pour into a hurricane or a tall glass
- Garnish with pineapple leaf and pineapple chunks
