1 1⁄2 oz Coconut rum (Important to use an actual rum instead of a rum based liqueur)
1⁄2 oz Fernet Branca
1⁄2 oz Crème de Cacao, Tempus Fugit
1⁄2 oz Orgeat
1 oz Lime juice
Instructions
Shake and double strain into a chilled coup.
Notes
I designed this drink for a quality coconut rum, as opposed to coconut liqueur. The particular coconut rum I used, Koloa, is 80 proof and has both coconut and chocolate notes. I played up the chocolate with créme de cacao, and added fernet for a bitter counterpoint to the coconut and chocolate.