- 25ml Vermont Limon Botanical Spirit
- Fitch & Leedes Spicy Ginger Beer
- 1/2 cup diced pineapple, frozen
- 50ml coconut cream
- 1 teaspoon grated fresh ginger
- pineapple slice & leaves for garnish
Pulse frozen pineapple, coconut cream, 2 ice blocks, grated ginger & Vermont Limon Botanical Spirit in a blender until smooth. Pour into glass and top with Fitch & Leedes Spicy Ginger Beer. Gently stir to combine. Garnish with grilled pineapple slice and leaves.