Cabana Club - The Perfect Puree of Napa Valley
• 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
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Cooking tools:
- Blender
- Fine-mesh sieve
- Microplane
- Jigger
- Saucepan
- Stove
- Measuring cup
- Refrigerator
- Freezer
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
Ingredients
- conut water
- 1 oz. Coco Lopez cream of coconut
- 1/4 oz. Cinnamon Syrup
- Shredded coconut
- Grated nutmeg
- Edible orchid
- 2 ceylon cinnamon sticks (crumbled and toasted in a pan)
- 4 cups sugar
- 2 cups water
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