• 50 ml Glenmorangie A Tale of Cake
  • 7.5 ml coconut water
  • 7.5 ml pineapple syrup
  • 1 dash Peychaud’s bitters
  • 1 pinch black pepper


  1. Stir all ingredients with ice and strain into a rocks glass over block/cubed ice
  2. Garnish with a twist of orange zest and a walnut, or with a pineapple crisp