Piña Daiquiri

Shake with ice. Double-strain into chilled coupe. Garnish with dehydrated lime wheel. To make the coconut-infused rum: Fill strainer of Infusion tumbler with unsweetened coconut flakes. Top with Havana Club añejo 3y rum. Soak for at least 24h in fridge, until desired intensity is reached. Strain through a coffee filter into clean bottle. ⠀⠀⠀


CREDIT: Lauren McNicol