
From Imbibe Magazine·View original →
Combine all the ingredients in a shaker with ice and shake to chill. Strain into a glass over crushed ice and garnish.
Coconut Purée: Combine 3⅓ oz. of Coco Lopez (or other coconut milk) with 3⅓ oz. of coconut purée and 1⅓ oz. of white rum. Stir to combine. Store in the refrigerator.