• 1.5 oz white rum (preferably Flor de Caña 4)
• 0.75 oz banana liqueur (preferably Giffard Banane du Brésil)
• 0.5 oz smoky scotch (preferably Ardbeg 10 year)
• 0.75 oz lemon juice
• 0.5 oz coconut syrup (see note)
• 0.5 oz aquafaba 

Add all ingredients to a cocktail shaker and dry shake (without ice). Add ice to shaker and shake again. Strain into a coupe glass. Garnish with three sprigs cilantro. Serves 1.

Note: To make coconut syrup, combine one part sugar, one part water and one part dry coconut in a saucepan over medium heat; simmer, stirring until sugar dissolves. Cool and then strain out coconut.

— Recipe by YEW seafood + bar’s Todd Zimmerman.