Surrey Copper Distillery Pina Colada

A new twist on summer classic from Local Food Britain member Surrey Copper Distillery

Ingredients

• 80-90 ml Coconut cream
• 60 ml Surrey Copper Distillery Sanditon Rum
• 1 dash lime
• 5 crushed ice cubes
• 1 slice fresh pineapple

Preparation

1. Add the coconut cream and Sanditon Volume 1 Rum to a cocktail shaker or large glass
2. Crush the ice and add to the rum and coconut
3. Add a dash of lime
4. Serve with a slice of fresh pineapple