Cabana Club

1 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.

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.