On a small plate, combine the coarse sea salt and finely ground coconut flakes. Run the lime wedge around the outer rim of a rocks or coupe glass to moisten, then dip the rim into the salt-coconut mix and twist to coat evenly. Set the glass aside to let the rim adhere while you make the cocktail.

Garnish prep

Select a fresh mint sprig and gently slap it between your palms (or clap once) to activate the oils. Reserve for garnish.

Cocktail

Muddle mint

In a cocktail shaker, add the fresh mint leaves. Gently muddle just a few times — enough to release aroma and oils but not so much that the leaves shred and become bitter.

Add liquids and ice

Add 1.5 oz El Jimador, 0.75 oz fresh lime juice, 1 oz coconut cream, and 0.5 oz coconut syrup to the shaker. Add enough ice to fill the shaker roughly 3/4 full (about 4 oz by volume).

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is cold and the ingredients are well emulsified (the coconut cream should be fully incorporated).

Strain

Double-strain the mixture into the prepared salt-coconut rimmed glass filled with fresh ice (or serve neat in the glass if preferred) using a Hawthorne strainer and a fine mesh strainer to catch mint bits.

Finish & serve

Garnish with the slapped mint sprig and, if desired, a thin lime wheel on the rim. Serve immediately.