Piña Daiquiri

Shake with ice. Double-strain into chilled coupe. Garnish with dehydrated lime wheel. To make the coconut-infused rum: Fill base strainer of Infusion Vessel 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