Peated Colada

With the sun coming out, I thought it was time for a series of Single Malt Cocktails.

The temperature is rising fast, so number six in this series is a derivative from one very famous cocktail: The Peated Colada

Ingredients:

• 4.5cl of a peated whisky, I used a 12yo Caol Ila

• 50 cl Sweetened Coconut cream

• 90 cl Pinappel juice

• Ice (about 1/3rd of the cocktail shaker

• Garnish (I did not have any, but a nice marachina cherry on top would have been nice.

Tools:

• Cocktail shaker

• Cocktail glass (I used a beer glass. Sorry.)

Instructions:

First a small warning. I used sweetened coconut cream. If you do not go for the sweetened version, your cocktail might get a bit too much towards a thick bitter drink. If you cannot find sweetened cream, add 5cl sugar syrup to the ingredients before you shake.

• Take your mixing glass/bottom half of a cocktail shaker

• Add ice

• Add Pinapple juice

• Add the coconut cream

• Add the whisky

• Shake untill the cocktail shaker become very cold

• Pour in a glass, but try to filter out the ice.

Enjoy!

My result

A thick creamy cocktail that would go great with a BBQ! I even forgot to take a picture of the end result!
If you don't like it in the first try, try changing the measures: More sweetened coconut or more juice. Or less whisky.

It is all up to you to experiment a little bit.