Coconut Coast
Serves
Coconut Coast
Rooted in creativity, storytelling and playful curiosity.
The Macallan invites you to explore new ways to savour our single malt whisky, through exceptional tropical serves and enticing sweet pairings, created in collaboration with El Celler de Can Roca and our restaurant located at The Macallan Estate, TimeSpirit.
This serve combines The Macallan Harmony Collection Inspired by Toasted Coconut, passionfruit and lime, paired with frozen dragon fruit, topped with whisky and coconut cream.
Make the serve
Step 1
Add all ingredients to a shaker and dry shake to combine.
Step 2
Add ice and shake again.
Step 3
Double strain into a rocks glass filled with crushed ice.
Step 4
Finish with garnish and straw.
Start
Dragonfruit Granita with Whisky and Coconut Foam
Pitaya granita with whisky
Ingredients:
• 500 g dragonfruit pulp
• 100 g dextrose
• The Macallan Harmony Collection Inspired by Toasted Coconut
• 3 gelatin sheet
Method:
• Soak the gelatin sheets in plenty of ice water, then drain and pat dry with absorbent paper. Set aside.
• Heat a small portion of the dragonfruit pulp with the dextrose in a saucepan.
• Remove from heat and add the pre - hydrated gelatin sheets.
• Add the remaining dragonfruit pulp and whisky, mix thoroughly, and pour into silicone moulds shaped like ingots.
• Freeze and grate using a rotary grater.
• Store in a porous container in the freezer until serving.
Coconut foam
Ingredients:
• 250 g coconut purée (Ponthier Intense)
• 250 g cream
Method:
• Combine both ingredients in a tall container and lightly blend using a hand blender to emulsify (be careful not to whip).
• Transfer the mixture into a siphon, attach the nozzle, and close the siphon.
• Charge twice and refrigerate until ready to use.
Assembly and finishing:
• Grated coconut
• Sage flower
To serve, place a couple of spoonfuls of the frozen mixture into a glass.
Top with a spiral of coconut foam and sprinkle lightly with grated coconut.
Garnish with a sage flower.
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