With thanks to Jack of Scottish Mixology for this recipe. A splash of tropical sunshine with the wild Highlands.
Pour 25ml of the tequila into a pot along with 1 tbsp coconut oil. Heat and stir until oil has dissolved into rest of the liquid. Pour entire pot contents into a sealable jar and leave to infuse at room temperature for 2-3 days. Repeat once more and leave for another 2-3 days. Simply cut a hole in the layer of coconut oil and pour out contents.
Fill a highball with ice and pour in every ingredient except the soft drink. Stir until well combined. Top off with your tropical soft drink or ginger ale of choice and garnish with a few pineapple fronds and a reusable straw.
Ingredients
- 25ml Highland Boundary
- 25ml coconut rum or tequila infused with coconut oil
- 25ml pineapple juice
- 15ml grapefruit juice
- Top off with a tropical soft drink or ginger ale of choice