Thinly slice 3 rounds from a medium cucumber. Reserve one long thin slice or use a vegetable peeler to make a single 8–10 inch ribbon for garnish. Muddle two of the thin slices lightly to release flavor; set aside.

Baby Yoda coconut

If using candied or toasted coconut shaped as a 'Baby Yoda' accent, prepare one small piece. Alternatively, lightly toast 1 tablespoon of shredded coconut in a dry pan until golden and shape into a small shard or curl; cool.

Build & shake

In a cocktail shaker add the muddled cucumber slices, 2 oz dark rum, 1 oz coconut cream, 0.5 oz Codigo Rosa, 0.5 oz fresh lemon juice, 0.5 oz fresh lime juice and 0.5 oz simple syrup.

Add ice to the shaker (enough to fill) and shake vigorously for 12–15 seconds until the exterior of the shaker is well-chilled and slightly frosted. The vigorous shake helps emulsify the coconut cream with the spirits for a silky texture.

Serve

Fill a double-old fashioned glass or coupe with cracked ice (about 1 cup). Double-strain the shaken cocktail into the glass over the ice to remove cucumber solids and any large coconut pieces.

Garnish with the cucumber ribbon draped along the inside of the glass, a lime wheel on the rim, and the Baby Yoda coconut shard placed on top of the ice as a whimsical accent.

Optional: For extra aromatic lift, express a lime peel over the drink and rub it on the rim before dropping it in.