Cocktail of the week: Paradise Soho’s coconut colada – recipe

This Sri Lankan take on the piña colada provides the perfect contrast to the island’s fiery curries and is a real refresher at the end of a sunny day. The Sri Lankan twist comes from Ceylon arrack, a white spirit made from the sap of the coconut flower. It’s increasingly available in the UK now, but if you can’t get hold of any, a youngish rum would make a more than decent stand-in.

Serves 1

50ml coconut milk
50ml pineapple juice
50ml Ceylon arrack (or rum – go for a three-year-old Havana or similar)
10ml fresh lime juice
10ml sugar syrup
Grated nutmeg, to garnish

Put all the liquids in a blender, add a good handful of crushed ice and blitz to combine, until there’s a decent amount of froth on top. Pour slowly into a highball glass and serve with a dusting of nutmeg.