Fallen Iguana - Frozen Recipe

Prepare rim

Place crushed graham crackers in a shallow dish. If using sugar, mix the teaspoon of demerara or light brown sugar into the crumbs so the rim has a slightly sweeter bite.

Rub the lime wedge around the outer rim of a chilled rocks or coupe glass to moisten it, then dip the rim into the crushed graham crackers, pressing gently to adhere. Set the glass aside in the freezer for a few minutes to firm the rim.

If using toasted coconut flakes, lightly toast them in a dry skillet over medium heat until golden (about 1–2 minutes), then let cool for garnish.

Combine all liquid cocktail ingredients — 2 oz cachaça, 0.75 oz falernum, 0.75 oz fresh lime juice, 2 oz full-fat coconut milk, and 0.5 oz simple syrup — in a blender.

Add 2 cups of ice to the blender. Secure the lid and pulse briefly to break the ice, then blend on high until smooth and slushy in texture (about 20–30 seconds depending on blender power). The mixture should be pourable but thick and frosty.

Taste the frozen cocktail and adjust sweetness or acidity as needed: add up to 0.5 oz more simple syrup if you prefer sweeter, or a splash (0.25 oz) more lime juice if you prefer brighter acidity. Pulse once more if you add anything.

Remove the chilled glass from the freezer. Pour the frozen Fallen Iguana into the prepared glass, using a spoon to hold back the rim crumbs if needed so they don’t fully submerge.

Garnish with a lime wedge on the rim and a light sprinkle of toasted coconut flakes on top (optional). Serve immediately with a short straw or cocktail spoon.