Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over fresh ice.
*Coconut-lemongrass syrup: Blend 15 oz coconut water, 15 oz coconut cream, 15 oz sugar and a chopped lemongrass stalk in a blender. Strain out solids. Store syrup in the refrigerator for up to a week.