Sugar syrup, desiccated coconut, 50ml measure of Scotch Whisky,
a dash of coconut syrup, milk. Moisten the edge of a highball glass
with sugar syrup and roll the glass in desiccated coconut to coat
the outer edge.
Fill a cocktail shaker with ice and add the Scotch Whisky, the
coconut syrup and top with milk (enough to fill the glass). Shake
well and pour into the glass.