1 1⁄2 oz Amontillado Sherry
1⁄2 oz Overproof rum, Plantation O.F.T.D.
1 oz Coconut Water
1 oz Coconut milk
1 oz Cream of coconut, Coco López
1⁄2 oz Cinnamon syrup (see note)
Instructions
Shake hard, strain into tiki mug or coconut. Garnish with toasted coconut, grated nutmeg and an orchid.
Notes
To make the cinnamon syrup, break and toast two cinnamon sticks in a large saucepan. Add 4 cups of sugar and 2 cups of water. Bring to a boil, cover and let steep 20 minutes. Strain.
Cocktail summary
Created by
Yael Vengroff, The Spare Room, Los Angeles
Year
2019
Is an
authentic recipe
Amontillado Sherry, Overproof rum, Absinthe, Coconut Water, Coconut milk, Cream of coconut, Cinnamon syrup
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic