MAPLE PINEAPPLE OF MY EYE

MA PETITE COCOTTE À L’ÉRABLE

Ingredients
  • 45 ml (1 1/2 oz.) Coureur des Bois maple cream
  • 15 ml (1/2 oz.) spiced rum (e.g. Chic Choc brand)
  • 30 ml (2 tablespoons) pineapple juice
  • 15 ml (1 tablespoon) maple syrup
  • 30 ml (2 tablespoons) NAPSI-certified maple water
  • Ice cubes
  • Pineapple leaf for decoration
  • Pineapple chunks, cut into triangles, for garnish
 
Servings
1 portion
Method
  1. Add the first 5 ingredients to a blender. 
  2. Add ice cubes and crush until texture is smooth enough to drink through a straw. 
  3. Serve in a margarita glass. 
  4. Decorate with a pineapple leaf and add a pineapple triangle for garnish.
 
Additional information
MIXOLOGIST
Mario D’Amico, Domaine Pinnacle, Frelighsburg