If rimming the glass, place 1 tablespoon of coarse sugar or toasted shredded coconut on a small plate. Rub a lemon wedge around the rim of a chilled coupe or rocks glass to moisten, then dip the rim into the sugar or coconut to coat evenly. Set the glass aside.

Measure all cocktail components so they are ready to go. If using coconut cream that has separated, stir or shake it so it is smooth and pourable.

Mixing & Serving

Shake

Fill a cocktail shaker with the measured ice (about 6 oz by volume). Add 2 oz Casamigos Blanco tequila, 0.75 oz limoncello, 0.75 oz fresh lemon juice, 1 oz coconut cream, 0.25 oz simple syrup (optional), and 2 dashes orange bitters.

Vigorously Shake

Seal the shaker and shake vigorously for 12–18 seconds until the shaker is very cold and the outside is frosted. This chills and slightly dilutes the drink and fully emulsifies the coconut cream.

Double Strain (optional)

Double strain the cocktail into the prepared chilled glass using a hawthorne and fine mesh strainer to remove ice shards and any bits of un-emulsified coconut, for a smooth texture.

Garnish with a lemon wheel or wedge on the rim and, if desired, a light sprinkle of fresh grated lemon zest over the top. Serve immediately.