Venue: Opuntia Cafe

Patron Blanco & Patron Reposado infused with key lime leaves, coconut milk, lime juice, all spice dram, simple syrup.

By Anna Marie Apodaca

Serves 18

15 ounces key lime leaf–infused tequila
15 ounces reposado tequila
15 ounces simple syrup
10 ounces lime juice
10 ounces St. Elizabeth Allspice Dram
20 ounces coconut milk
Lime leaf or candied lime wheel, for garnish

Combine all ingredients in a large pitcher, adding coconut milk last. The coconut milk should curdle when combined. Refrigerate for 24 hours, then strain mixture once. Place a coffee filter in the strainer and strain again. (With double straining, the cocktail will become clear.) Serve over a large ice cube and add lime leaf or candied lime wheel.