This is a refreshing tropical Daiquiri variation and certainly appropriate to the season.” –James Grant, Wilfred’s.
| 1.5 oz | Havana Club 3 Year white rum |
| 0.5 oz | Giffard Banane de Brésil liqueur |
| 0.25 oz | coconut-infused simple syrup (recipe follows) |
| 1 oz | fresh lime juice |
| 2 dashes | Bittermen’s Elemakule Tiki Bitters |
Combine all the ingredients with ice in a cocktail shaker. Shake until chilled. Strain into a chilled cocktail glass. Garnish with a lime wheel.
Coconut-infused Simple Syrup
| 500 g | white sugar |
| 500 g | water |
| 50 g | toasted coconut flakes |
Combine sugar and water over heat. Bring to a boil, then remove from heat. Transfer to a heat-resistant container and add the coconut. Seal, shake, then steep for 2 hours. Strain out the coconut. Syrup will keep in the fridge for 2 weeks.