Coco Cabana Recipe
toasted coconut bourbon, spanish orange brandy, pineapple rum, angostura bitters, amontillado cinnamon syrup
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Ingredients
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Alcoholic Ingredients
Mixers & Syrups
Garnish
Method
Preparation
- 1
Toast the Coconut Flakes
Preheat your oven to 350°F (175°C). Spread the coconut flakes on a baking sheet and toast in the oven for about 5-7 minutes, or until golden brown. Keep an eye on them as they can burn quickly. Remove from oven and let cool.
- 2
Prepare the Glass
Take a cocktail glass and chill it by filling it with ice water. Set aside while you prepare the drink.
Mixing the Drink
- 3
Combine Ingredients
In a cocktail shaker filled with ice, combine the toasted coconut bourbon, Spanish orange brandy, pineapple rum, and amontillado cinnamon syrup.
- 4
Add Bitters
Add 2 dashes of Angostura bitters to the shaker.
- 5
Shake Well
Secure the shaker lid and shake vigorously for about 15 seconds until well chilled.
- 6
Garnishing
- 7
Garnish the Drink
Sprinkle the toasted coconut flakes on top of the cocktail and place a pineapple slice on the rim of the glass for garnish.
