Get Max Giudice's gin-led riff on the Pina Colada

The Ginacolada cocktail

Ingredients

• 35ml Gin (citrus forward aromatic style is best)
• 45ml fresh pineapple juice
• 12.5ml fresh lime juice
• 1 dash saline (1:4)
• 1 dash absinthe
• 1 generous scoop coconut sorbet
• 30ml prosecco

Instructions

1. Blend all ingredients sans prosecco in a Roband milkshake maker for about 20 seconds.
2. Add prosecco to a large highball glass (500ml works best).
3. Fine strain the cocktail into prosecco so that it froths up and combines.
4. Top with Hoshizaki pebble ice down one side, so that the fluff rises on the other side.
5. Dust with freeze-dried raspberry powder (cut 1:1 with icing sugar), and add a straw.