1½ oz. Banhez mezcal
¼ oz. Crème de Banana liqueur
¾ oz. Coco Lopez (cream of coconut)
¾ oz. Lime juice
2 dashes Angostura bitters
Add the mezcal, banana liqueur, cream of coconut, lime juice and bitters into a shaker with ice and shake until well-chilled. Strain into a chilled coupe glass. Garnish with a banana slice.
The mixologists at Canopy by Hilton San Antonio Riverwalk created this recipe.