1½ oz (45 ml) Flor de Caña 5 year old
1½ oz (45 ml) guava juice
½ oz (15 ml) fresh lime juice
1 oz (30 ml) Coconut Almond Milk
chocolate bitters, to top
chocolate curls, for garnish
- Shake first 4 ingredients on ice and strain over crushed ice in a Collins glass. Garnish with chocolate curls and a Chocolate-Coconut Rim.
- To make COCONUT ALMOND MILK: Heat ½ cup (125 ml) coconut water and add 1 cup (250 ml) sugar. Stir to dissolve. This will make your coconut water syrup. Add equal parts almond milk to coconut water syrup.
- To make CHOCOLATE-COCONUT RIM: Blend together 1 tsp (5 ml) coconut flakes, 1 tsp (5 ml) cocoa powder, 1 tbsp (15 ml) raw sugar. Store in a glass jar. To rim glass, pour some mixture on a plate. Wet half the outside of the glass rim with a lime slice and dip rim into sugar.