Cocktail & Other Recipes By Spirit Other Cocktails

Cabana Club

Image: Eugene Shoots

Yael Vengroff, the beverage director at The Spare Room in The Hollywood Roosevelt and the 2018 Spirited Awards American Bartender of the Year, created this coconut-sherry liquid sunshine as a one-off for the “Evening of Tiki” series she hosts at the bar every May through September.

This recipe originally appeared as part of “The Drink of Summer Has Arrived. Barely in Time.”

Ingredients

Steps

  1. Add all ingredients into a blender and blend with crushed ice.

  2. Pour into a coconut.

  3. Garnish with shredded coconut, grated nutmeg and an edible orchid.

  4. Serve with a cocktail umbrella and crazy straw.

  5. *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.