MonkeyColada™
The Monkey Colada™ takes tropical flavour and gives it a Scotch whisky backbone.
Monkey Shoulder meets pineapple, coconut and lime in a creamy, bright serve that feels sunny without losing its whisky character. Smooth malt and vanilla notes sit alongside juicy pineapple, fresh citrus and rich coconut.
Unexpected? Definitely. Balanced? Absolutely.
A tropical classic, reimagined with blended malt Scotch.
Intermediate
6 min
Hurricane
Blender
bar measure
Knife and chopping board for pineapple and garnish
34 people voted
Make it at home
Ingredients
Method
1
Add Monkey Shoulder, coconut cream, pineapple juice and lime juice to a blender.
2
Blend until smooth.
3
Add a touch of sugar syrup if you want more sweetness.
4
Serve tall and garnish with pineapple.
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34 people voted
Bartender tip
Balance is the move.
A tiny pinch of salt, or a few drops of saline, can make the pineapple, coconut and whisky pop.
No blender? Shake the ingredients hard with ice and serve tall.
Keep the glass cold, the garnish fresh and the pineapple doing the talking.
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