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.


CREDIT: Lauren McNicol