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. ⠀⠀⠀
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
