Add <quantity>200<unit>g</unit></quantity> of unsweetened shredded coconut to a pot over medium heat. Lightly toast them, mixing constantly

Add the toasted coconut and <quantity>750<unit>ml</unit></quantity> of whisky to a container. Save the bottle if it's empty

Cover the container with a cloth and let it sit for 12h to infuse

Strain the mix through a sieve

Cover the container with a lid and place it in the freezer for 12h

Add <quantity>500<unit>ml</unit></quantity> of milk to a saucepan. Bring it to a simmer over medium heat

Add <quantity>15<unit>ml</unit></quantity> of lemon juice. Stir over medium heat until the milk splits

Strain through a cheesecloth and allow the whey to cool. The solid part is ricotta. You can season it with salt and pepper to taste and enjoy it as you'd like

Add <quantity>300<unit>ml</unit></quantity> of pineapple juice and the whey to a container

Add <quantity>600<unit>g</unit></quantity> of white sugar and whisk to dissolve

Transfer to a glass bottle and store it in the refrigerator. The piña collision syrup is ready

Add <quantity>200<unit>ml</unit></quantity> of water to a bowl

Add <quantity>20<unit>g</unit></quantity> of salt

Mix well until the salt is completely dissolved. The saline solution is ready

Strain the coconut washed whisky through a coffee filter

Pour the liquid into a bottle. The coconut washed whisky is ready

Add <quantity>1 ½<unit>fl oz </unit></quantity> of the coconut whiskey to a mixing glass

Add <quantity>½<unit>fl oz </unit></quantity> of the piña collision syrup

Add <quantity>2<unit>dashes</unit></quantity> of Angostura bitters

Add <quantity>1<unit>dash</unit></quantity> of orange bitters

Add <quantity>1<unit>dash</unit></quantity> of the saline solution. Add plenty of ice and stir

Pour into a glass, straining the ice. Express an orange peel over the drink to release its oils

The piña collision old fashioned is ready. Enjoy!