ingredients
- 50ml non alcoholic whisky liqueur
- 25ml Sweet Freedom Pumpkin Spiced Syrup
- 25ml cream of coconut
- 50ml pineapple juice
- 10ml lime
- 2 dashes non alcoholic bitters
make
- Shake all ingredients with ice
- Strain into a tall ice filled glass
- Garnish with a dusting of nutmeg and an ‘eyeball’ candy (optional)
Big thanks to Pritesh Mody (@luvfoodluvdrink) for creating this fab recipe which featured on Sunday Brunch!