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Cabana Club1 drink Yael Vengroff / Beverage Director, The Spare Room, Los Angeles, CA; Photo by @eugeneshoots (IG) |
| • | 1/2 oz. Pernod Absinthe |
| • | 1 1/2 oz. Amontillado Sherry |
| • | 1 oz. The Perfect Purée Coconut Puree, thawed |
| • | 1 oz. fresh coconut water |
| • | 1 oz. Coco Lopez cream of coconut |
| • | 1/4 oz. Cinnamon Syrup |
| • | Shredded coconut |
| • | Grated nutmeg |
| • | Edible orchid |
| For the Cinnamon Syrup: | |
| • | 2 ceylon cinnamon sticks (crumbled and toasted in a pan) |
| • | 4 cups sugar |
| • | 2 cups water |
| Method for the Cinnamon Syrup: | |
| Add 2 ceylon cinnamon sticks (crumbled and toasted in a pan), 4 cups sugar and 2 cups water to large pan. Bring to a boil over medium-high heat. Remove from heat and cover. Let sit 20 minutes, then strain and chill. | |
| Method: | |
| Add all ingredients into a blender and blend with crushed ice. Pour into a coconut. Garnish with shredded coconut, grated nutmeg and an edible orchid. Serve with a cocktail umbrella and crazy straw. | |