4-5 cinnamon coconut ice cubes*
1/2 ounce lime juice
2 ounces pisco
1 ounce dry orange curaçao
small pinch of salt
for rim garnish: a dab of honey and a sprinkle of cinnamon, coconut sugar, lime zest and salt
Prepare a coupe glass by dabbing one part of the rim with honey then dipping it in a mixture of equal parts ground cinnamon, coconut sugar (or raw cane sugar), lime zest and salt.
Add the cinnamon coconut ice cubes, lime juice, pisco, dry orange curaçao, and a small pinch of salt to a cocktail shaker. Add a lid and shake vigorously for a minute to dilute the cocktail with the cinnamon coconut ice and give the drink a slightly frothy texture. Strain into the prepared serving glass.
*Cinnamon Coconut Ice Cubes
4 cinnamon sticks
2 cups coconut water
Add cinnamon sticks and coconut water to a small saucepan. Bring to a low boil then immediately remove from heat, cover and let cool to room temperature. Strain out cinnamon sticks and transfer to an ice cube tray. Freeze until completely set. I used 1-inch cubes, but shake with less cubes if using a larger ice cube tray.