2 oz Revel Blanco
1 oz Avocado coconut milk puree*
0.75 oz Cinnamon syrup**
0.5 oz lime juice
Add all ingredients to shaker, shake with ice and strain over fresh ice.
*Garnish with arbol chili and shredded coconut
* Avocado/coconut puree: blend 1/2 ripe avocado and 1/2 cup of coconut milk and refrigerate
** Dissolve 1/2 cup of sugar and 1/2 cup of water over heat. Steep a cinnamon stick in the mixture for 20 minutes. Remove the cinnamon and refrigerate.