makes one cocktail
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
- Blend all ingredients until smooth. Pour into a tiki glass or a pineapple mug.
- Garnish with toasted coconut flakes, orange slices, and brandied cherries.
- Recipe by Colleen Hughes of Charlotte's Haberdish in Charlotte, North Carolina