2 oz Pecan Honey rum
1oz Apricot Brandy
1oz fresh lemon juice
1 1/2 oz house made coconut cream*
Shake all ingredients in a shaker tin with ice then strain over crushed ice into a highball or large rocks glass and garnish with a lemon wheel.
*House made coconut cream- 1 (13 1/2-ounce can) of Thai Kitchen or other unsweetened coconut milk,1/4 teaspoon salt, 13 1/2 ounces of 2:1 simple syrup (2 parts sugar, 1 part water). Use a spatula to get all the contents of the can into a mixing bowl, then add salt. Use the empty coconut can to measure the simple syrup and add to the bowl. Blend ingredients with an immersion blender or electric hand mixer until well combined and aerated. The coconut cream will keep, refrigerated, for 2 weeks.