Ice- Pineapple Coconut Mocktail
The combination of coconut milk and pineapple are the perfect ingredients to help extinguish that heat you get from Fire. Keeping the all spice simple syrup in this recipe along with ginger gives this mocktail the flavor and fizz to make you feel as if it isn’t missing spirits in it at all 
Ingredients
- 0.5 oz all spice syrup
- 0.5 oz lime juice
- 0.5 oz pineapple juice
- 1 oz coconut milk
- 1 oz coconut water
- 1 oz ginger beer
- 6–8 Mint leaves
Instructions
Combine all ingredients minus ginger beer into a shaker over ice and shake vigorously for 30 seconds. Double strain into a chilled shooter glass, no ice.
All Spice Syrup
- 1 cup water
- 1 cup brown sugar
- 2-3 pieces all spice
Boil water on medium high heat. Once hot add all spice and pour sugar in slowly while stirring until dissolved. Once fully dissolved remove from heat and allow to cool. Transfer to a jar and store in fridge.
Garnish: Garnish with a mint leaf
Glassware: Shooter Glass
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
