Coconut Bergamot Daiquiri

• 2 oz. @dentedbrickdistillery Disco-Nut coconut rum
• 1 oz. @italicusrdb
• 0.75 oz. Lime juice
• 0.5 oz. White rum
• 2 dashes Toasted Coconut bitters 

• Rim a coupe glass with coconut sugar* and set aside.
• Combine ingredients in a shaker with ice. Shake to chill.
• Strain into a coupe glass ( @sister.lydrinkware ).
• Garnish with a dehydrated coconut and a lime spiral.

*Coconut Sugar: 1/4 cup dried coconut, 1/2 tbsp. Sugar, 1 tsp. Sea salt. Combine ingredients in food processor and pulse until fine texture is achieved. Store in an airtight container at room temperature.