Virgin piña colada

• pineapple juice↗150ml ml
• coconut milk↗50ml ml
• lime juice↗25ml ml
• ice
• cherry↗

  to garnish

• dark brown muscovado sugar↗100g g
• pineapple↗1

  a few strips of skin, plus leaves to garnish

• black peppercorns↗5
• cloves↗5
• cinnamon stick↗1

Step-by-step instructions

1. 1

   To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.

2. 2

   Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.