Cabana Club
Ingredients
Method
Add the amontillado sherry, absinthe, cream of coconut, coconut water, coconut puree and cinnamon syrup into a blender with 3/4 cup crushed ice. Blend until frothy.
Pour into a coconut.
Garnish with shredded coconut, grated nutmeg and an edible orchid.
Serve with a straw.