Beach Buoy

1 ½ oz. Johnnie Red Label Scotch
1 oz. Pineapple juice
½ oz. Lemon juice
1 oz. Coconut milk syrup (made from coconut milk and sugar)
½ oz. Red pepper flake syrup

Mix all ingredients together, serve in the coconut milk tin (with a straw vs. due to sharp edges on the can) and garnish with pineapple slice and red pepper flakes.

Amanda Carto of Austin, TX, created this recipe for Johnnie Walker’s Kitchen Sink Drinks virtual bartending program.


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Author: Melissa Dowling {authorlink}