From the mixologists at Brisbane's Stokehouse Q comes this cool-weather salute to the summer classic, Piña Colada.
60ml Bulleit Bourbon
55ml coconut cream
45ml caramelised pineapple syrup
15ml lemon juice
2 dashes of chocolate bitters
To rim: 1 tsp toasted coconut, 1 tsp grated nutmeg
To serve: crushed ice
To garnish: pineapple leaf, maraschino cherry, grated nutmeg
Add all of the ingredients into a Boston cocktail shaker and shake what your mama gave you.
Combine toasted coconut and grated nutmeg. Rim the tall cocktail glass with the toasted coconut and nutmeg mix.
Single strain your Boston mixture into the glass using a Hawthorne strainer.
Fill with crushed ice.
Garnish with pineapple leaf, maraschino cherry and a bit of extra nutmeg for good measure.
Sing the Piña Colada song and you’re done!