Matcha Coconut Whip Cocktail

• 1 1/2 ozrum (La Popular uses Flor de Caña)
• 1 ozmatcha mazapan syrup
• 3/4 ozcoconut liqueur
• 1/2 ozfresh lime juice

Preparation

1. 1.

   Add all of the ingredients to a shaker with ice, and shake vigorously for 10 seconds. Strain into a cantarito mug. Add ice up to the rim of the mug and add a straw. Top with the whipped cream and dust with cinnamon. Matcha Mazapan SyrupAdd 16 oz. of water and 1/2 cup of granulated sugar to a pot. Sift in 2 Tbsp. of matcha powder (break up any clumps), and crumble 4 De la Rosa Mazapan toasted coconut candies in the pot. Whisk together (note: nuts in candy will remain intact). Bring to a light boil and remove from heat. Let cool, then strain syrup to remove solids. Will keep in the refrigerator for one week. Matcha Whipped CreamAdd 2 cups of heavy cream, 2 Tbsp. of powdered sugar, and 2 tsp. of vanilla extract to your mixing bowl. Sift in 1/2 Tbsp. of matcha powder to ensure there are no clumps. Using an electric or handheld mixer, beat until stiff peaks form. Will keep in the refrigerator for 5 days.