Pink Colada
Serves
Pink Colada
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 features The Macallan Harmony Collection Inspired By Fresh Coconut, blood orange, coconut milk and grenadine paired with coconut marzipan and dulce de leche.
Make the serve
Step 1
Add all ingredients to the blender with ice.
Step 2
Blend for 30 seconds.
Step 3
Serve directly in the glass.
Step 4
Finish with the garnish and a straw.
Start
Sweet Pairing
Coconut Marzipan With Dulce De Leche
Whisky Ganache
Dulce de leche
• 1000g milk
• 500g sugar
• 150g glucose
• 1.5g bicarbonate
Method:
Combine all ingredients in a saucepan and bring to the boil over high heat.
Once boiling and slightly reduced, lower the heat and simmer until the desired consistency is reached.
Cool and store in a squeeze bottle or piping bag in the refrigerator.
Coconut Marzipan
Ingredients:
• 250 g sugar
• 80 g water
• 125 g almond flour
• 125 g grated coconut
• 40 g coconut meat
• Q.S. The Macallan Harmony Collection Inspired by Fresh Coconut
• Q.S. grated coconut
• Q.S. dulce de leche
Method:
• In a stand mixer fitted with the paddle attachment, combine the almond flour, grated coconut, and coconut meat.
• In a saucepan, heat the sugar and water over medium heat until it reaches 118°C.
• Pour slowly over the dry mixture in a thin stream, mixing continuously.
• Once fully integrated and slightly cooled, remove from the mixer and transfer the marzipan into small cube-shaped moulds. Place the moulds in the freezer briefly to allow for easy unmoulding.
• Using the back of a small melon baller, make a small indentation on the top side of each cube (the side that was in contact with the mould). Lightly dip the marzipan in whisky, shake off any excess, and roll in grated coconut.
• Pipe a small amount of dulce de leche into the indentation.
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