Holiday blizzard

By Mijenta Co-Founder Juan Coronado

Juan Coronado, Mijenta Tequila's co-founder, prepares a cocktail.


  • 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


  • 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.