Ingredients:

• 4 fl oz of coconut water (from a young coconut or store-bought works, too)
• 2 fl oz of Lejana Y Sola
• 1 fresh lime
• 0.5 fl oz agave syrup
• Ice
• Slice of lime for garnish
• Copra pieces (white meat of coconut, optional)

Instructions:

1. Carve out the top of a (young) coconut and pour out the coconut water into a mixing jar
2. Cut some pieces of the copra and toss into jar
3. Squeeze 1 full lime into jar
4. In a separate bowl or cup, muddle the ice (crush) for a few seconds before adding in
5. Add in the agave syrup and the Lejana Y Sola Mezcal (adjust quantity to taste)
6. Mix well with a long bar spoon, don’t shake
7. Using a strainer, pour the drink back into the emptied coconut for an extra tropical touch or into a glass of your choice
8. Garnish with the coconut pieces from the mix and a slice of lime

** Created by master mixologist and bartender Ruffo Bazan at Bar Mezcal in NYC.