Gangster’s Paradise

Yael Vengroff, The Spare Room | Los Angeles

What’s the hallmark of a Vengroff cocktail? “Passionfruit and/or cinnamon,” she says. This tiki-inspired drink has both, providing a striking yellow glow and enticingly spiced aroma. The elaborate garnishes, including a tangle of thin carrot peelings that Vengroff calls “carrot spaghetti,” also nod to her tiki proclivities.


Serving: 1

  • 1 ½ ounces Bacardi 8
  • ½ ounce spiced rum
  • 1 ounce pineapple juice
  • ¾ ounce passionfruit juice
  • ¾ ounce heavy cream
  • ¾ ounce cinnamon syrup (See Editor’s Note)
  • 1 small drop turmeric oil (diluted down to 1 part turmeric oil : 1 part water)

Garnish: pineapple leaves, orchid blossom, carrot spaghetti, green and white paper straw

  1. Shake all ingredients with ice.
  2. Dump contents of shaker (including ice) into a hurricane glass.
  3. Top with crushed ice.
  4. Garnish with pineapple leaves, orchid blossom and carrot spaghetti, and serve with green and white paper straw.
Editor's Note

To make the cinnamon syrup, s: Simmer 1 cup of sugar with 1 cup of water and 3 tablespoons of cinnamon bark over medium heat for 10 minutes. Let cool, bottle and store in the refrigerator for up to two weeks.