Piña Daiquiri
Shake with ice. Double-strain into chilled coupe. Garnish with dehydrated lime wheel.
To make the coconut-infused rum: Combine 1/4 cup unsweetened coconut flakes with 500mL Havana Club añejo 3y rum in a clean jar. Soak for at least 24h in fridge, until desired intensity is reached. Strain through a coffee filter into clean bottle.
Ingredients
- 2 oz coconut-infused Havana Club añejo 3y rum
- ¾ oz fresh lime juice
- ¾ oz Small Hand Foods Pineapple Gum Syrup
- 1 dash Ms. Better's Pineapple Star Anise Bitters
- Dehydrated Lime Wheel, to garnish
