Bring the tropics home with our Glengarry Scotch Bonnet Maple Piña Colada recipe!
- In a shaker, add a handful of ice, 1 part Scotch Bonnet Infused Maple Syrup, 1 part dark rum, 2 parts pineapple juice & 2 parts coconut milk
- Cover and shake vigorously for about 30 seconds
- Pour over ice and top with bitters, a maraschino cherry, a festive cocktail umbrella and enjoy!
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Smoked Scotch Bonnet Infused Maple Syrup