
Ingredients
1½ ounces mezcal
½ ounce coconut rum
½ ounce Falernum (Hughes recommends Bitter Truth)
3 ounces coconut cream
1 ounce simple syrup
Juice of 1 lime
2 ounces unsweetened pineapple juice
½ cup frozen pineapple chunks
2 cups ice
Garnish: toasted coconut flakes, orange slices, and brandied cherries