- 2 ounces tequila
- 3/ 4 ounces coconut cream
- 3/ 4 ounces pineapple juice
- 1/ 2 ounces fresh strained lime
- dash of bitters
- strawberries, for garnish
- 1 cinnamon stick
- optional: 1 vanilla bean
Gently muddle 1 strawberry in the bottom of an empty cocktail shaker.
Using a micro-plane zester, grate the cinnamon stick into the shaker to almost cover the bottom.
If using the vanilla bean, cut off a half-inch piece and split it lengthwise. Scrape out the seeds and add them to the shaker, along with the rest of the half-inch piece.
Add ice to the shaker along with all the remaining ingredients. Shake well for 15 seconds, then strain into a chilled rocks glass filled with crushed ice.
Add more crushed ice to the top, then grate more cinnamon stick over the ice.
Garnish with a halved strawberry and optional vanilla bean. Serve with a straw.
Alcohol-free variation: use 2 oz good coconut water instead of the tequila, and use .75 oz (instead of .5 oz) fresh squeezed/strained the lime juice.