Le Frog

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Pineapple wedge on rim
• ABV: 16%

Ingredients

• Islay single malt (peated) Scotch whisky — 1½ oz (45 ml)
• Giffard Framboise de Ronce (raspberry liqueur) — ½ oz (15 ml)
• Pineapple juice (fresh pressed) — 1½ oz (45 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Fine strain into chilled glass.
3. Garnish with pineapple wedge on rim.

A tropical cocktail with pineapple and Scotch whisky.

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Whiskey · Shake · A-Z: L · Catalog

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