Ingredients

1½ oz ruby port
½ oz cachaça
½ oz Smith and Cross Jamaican rum
¾ oz lime juice
¼ oz key lime juice
¼ oz absinthe Absinthia Absinthe Superieure
½ oz toasted coconut syrup

Directions

Shake everything with ice and strain over a glass with fresh pebble ice. Pop in a straw and garnish with some toasted coconut chips (I put some raw unsweetened coconut flakes under the broiler for a moment) and dried lime. Or don’t garnish it since finding key lime juice was hard enough