Noelle bar manager Rain Miller calls this beauty “a Piña Colada for tequila drinkers.”
1½ oz. reposado tequila
½ oz. mezcal
½ oz. cinnamon syrup
½ oz. velvet falernum
¾ oz. fresh lime juice
2 oz. house coconut purée
1 dash Angostura bitters
Tools: shaker, strainer
Garnish: shaved nutmeg and a lime wheel
Combine all the ingredients in a shaker with ice and shake to chill. Strain into a glass over crushed ice and garnish.
Coconut Purée: Combine 3⅓ oz. of Coco Lopez (or other coconut milk) with 3⅓ oz. of coconut purée and 1⅓ oz. of white rum. Stir to combine. Store in the refrigerator.
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