This recipe comes from our #BarChronicles series on Instagram, featuring some of the country's latest and greatest craft bartenders. Little Miss Sunshine comes to you from Celeste Dittamo, owner of Whistle and Tins (@whistleandtins), a mobile bar service based in New Jersey.
This recipe comes from our #BarChronicles series on Instagram, featuring some of the country's latest and greatest craft bartenders. Little Miss Sunshine comes to you from Celeste Dittamo, owner of Whistle and Tins (@whistleandtins), a mobile bar service based in New Jersey.
Combine all ingredients (except coconut seltzer water) in mixing tin with ice.
Shake!
Pour about 2oz of coconut seltzer water into the tin, then pour the whole mocktail into a rocks glass over ice.
Garnish with a Granny Smith apple slice.
Celeste's Pineapple Syrup
Add 2 cups of pineapple juice and 2 cups of granulated sugar to a pot and simmer over heat. Let sugar dissolve. Add 1 cup unsweetened coconut flakes and 2 cinnamon sticks to syrup. Let simmer for 10 mins. Remove from heat. Let cool. Then strain out coconut flakes & cinnamon.
