Ingredients:

  • 2 oz Blanco Tequila
  • 2 oz unsweetened pineapple juice
  • 1 oz cream of coconut
  • 0.75 oz fresh lime juice
  • 1 tbsp shredded coconut
  • 1 tsp coarse sea salt
  • 1 lime wedge
  • 1 sprig fresh mint or pineapple wedge for garnish

Instructions:

  1. Toast the coconut. Place 1 tbsp shredded coconut in a dry pan over medium heat for 2 minutes until golden and fragrant. Note: It goes from white to burnt in seconds, so stay focused.
  2. Rim the glass. Run a lime wedge around the edge of a rocks glass, then dip it into a mix of the toasted coconut and sea salt.
  3. Combine ingredients. Pour 2 oz Blanco Tequila, 2 oz pineapple juice, 1 oz cream of coconut, and 0.75 oz lime juice into your shaker. Note: Add the cream of coconut last so it doesn't stick to the bottom.
  4. Add ice. Fill the shaker 3/4 full with large ice cubes. Note: Large cubes dilute slower than crushed ice, keeping the flavor punchy.
  5. The High Aeration Shake. Shake vigorously for 15 seconds until the shaker is painfully cold to touch. Note: This is the workout part that creates the froth.
  6. Strain the liquid. Double strain through a Hawthorne strainer (and a fine mesh sieve if you have one) into your prepared glass over fresh ice.
  7. Garnish and serve. Top with a sprig of mint or a pineapple wedge. Shatter a bit of extra salt over the top if you like it savory.