Coco En Rama

Nathan McCarley-O'Neill, The NoMad | New York

“When myself and Leo [Robitschek] were in Miami a couple of years ago we fell in love with fresh coconuts with rum in them,” says Nathan McCarley-O’Neill, who channels the spirit of that drink, but puts a decidedly high-brow spin on it. Fino sherry replaces rum and is paired with tarragon-infused blanc vermouth, Cocchi Americano, falernum and un-pasteurized coconut water, which adds a richer mouthfeel without departing too far from the uncomplicated nature of the original inspiration. “It’s super easy drinking.”


Serving: 1

  • 1 1/2 ounces fino sherry, preferably Lustau
  • 1 ounce tarragon-infused blanc vermouth, preferably Dolin (see Editor's Note)
  • 1/2 ounce Cocchi Americano
  • 1/2 ounce coconut water, preferably Harmless Harvest
  • 1 teaspoon pear brandy, preferably Clear Creek
  • 1 teaspoon falernum

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe or cocktail glass.