Add tequila, coconut creme, lime juice, and syrup to a shaker tin. Top off with ice, shake for 10-15 seconds. Strain into a rocks glass with one large cube. Finish the drink by pouring the tonic down a bar spoon "ramos gin fizz style" to fizz the coconut. The tonic will layer and settle below the shaken ingredients. Garnish with lime zest, a sprig of cilantro, or a toasted coconut rim.
**Cilantro Syrup (1:1): Heat equal parts of water and sugar in a saucepan. Stir frequently until sugar is dissolved. Turn heat off and add 3-5 sprigs of fresh cilantro to the hot syrup. Stir on occasion and let it steep for 10-15 minutes. When the pan is cool enough to touch, move it to the fridge and let it finish infusing for 12-24 hours. Remove the cilantro and strain the syrup. Label, date, and store in an airtight container in the fridge for up to 1 month.
Photography by
Gabi Porter
