2 oz. Bacardí 8 rum
1 oz. Coconut water
1 oz. Pineapple juice
3 drops Cardamom bitters
1 Lemon peel
Mist of hickory smoke syrup
Toasted coconut
Pour ingredients into a cocktail shaker with ice cubes. Rim the glass in toasted coconut. Shake well and double strain in a rock glass over ice. Garnish with lemon peel
Jaders Calcaño of the InterContinental in San Juan, Puerto Rico, created this recipe.
