By Mijenta Co-Founder Juan Coronado
- 0.5 oz. Mijenta Tequila Blanco
- 0.25 oz. Creme de Cacao white
- 1 oz. roasted coconut cream
- 0.25 oz. cinnamon syrup
- 2 bar spoons soursop pulp
- 2-3 dashes chocolate bitters
HOW TO PREPARE
- Shake with ice and serve into a highball glass with hoja santa and crushed ice.
- For the roasted coconut cream, roast coconut flakes in a pan and add coconut milk, adjusting the flavor to your taste.