50ml Dingle Single Malt • 75ml Coconut Water
• 15ml Lime Juice • 10ml Honey syrup • Splash of Soda Water
Combine all the ingredients in a chilled highball glass full of ice.
Mix gently, garnish with a lime wheel.
HONEY SYRUP: Combine 3 parts honey to 2 parts boiling water,
stir until honey has dissolved fully, cool and refrigerate.
This should keep for at least 2 weeks if kept refrigerated.