Travel Section

Combine the Bacanora, lime juice, Ancho Reyes chile liqueur, pineapple gum syrup, egg white, and simple syrup in a cocktail shaker. Dry shake vigorously to emulsify the ingredients.

Add the coconut milk to the shaker, then add ice and shake again until well chilled.

Double strain the mixture into a cocktail coupe to ensure a smooth texture.

Garnish with flamed Tiki bitters to impart a hint of smoky spice.