If you do not have pre-made green coconut cream: combine 2 parts full-fat canned coconut cream with 1 part fresh baby spinach or a few drops of green juice (spinach blended with a little water) and strain through a fine mesh to achieve a pale green, creamy coconut mixture. Keep chilled and use sparingly (this recipe assumes green coconut cream is ready).

Add mezcal, Melon Chartreuse, fresh pineapple juice, lime juice, green coconut cream, and simple syrup to a cocktail shaker.

Fill the shaker with ice (about 4 oz or enough to nearly fill) and dry shake (no ice) for 5–8 seconds first if your coconut cream is thick to help emulsify, then add ice and shake vigorously for 12–15 seconds until the outside of the shaker becomes very cold and slightly frosted.

Discard ice/water from the chilled glass and double strain the cocktail into the glass using a Hawthorne plus fine-mesh strainer to remove small ice chips and any spinach bits from the green coconut cream.

Garnish & Chili Oil

Gently pour the extra 0.25 oz green coconut cream over the back of a spoon held just above the cocktail surface to create a pale green float or small pool on one side of the drink.

Using a small spoon or dropper, place 3–4 tiny drops of chili oil onto the green coconut float. The oil will create little red-green contrast spots; leave them whole for visual interest and slight spicy aroma. If you prefer more integrated heat, stir once gently with a cocktail pick (optional).

Garnish with a single melon ball or a pineapple leaf on the rim and finish with a light sprinkle (a pinch) of flaky sea salt over the coconut float to brighten flavors.

Serve immediately. Encourage the drinker to taste the green coconut float and chili oil together with the mezcal-forward base for the intended interplay of smoky, herbal, sweet, tart, and spicy flavors.