1 1/2 parts SKYY Infusions Pineapple
1 1/2 parts fresh-squeezed orange juice
1 part guava puree
In an ice-filled shaker combine all ingredients, shake, and strain into ice-filled scorpion bowl. Garnish with a floating orchid and pineapple. Accessorize with straws.
Created by Mixologist Cody Robertson at Lingba San Francisco
Key Lime and Coconut Caipirinha
2 oz. Cabana Cachaça
1 tbsp. shredded coconut
1 tbsp. granulated sugar
1 lime, quartered
Muddle lime with coconut and sugar. Add Cabana Cachaça, shake, and pour over ice.