Hurricane Club's #77
This perfectly tropical cardamom and cinnamon-spiced coconut-rum drink is served in a coconut shell at New York tiki restaurant Hurricane Club. Get the recipe for The Hurricane Club's #77. Matt Taylor-Gross

This perfectly tropical coconut-rum drink was once served in a coconut shell at the now closed New York tiki restaurant Hurricane Club. If you don’t have a coconut, a tall glass will do.

Yield: makes 1 cocktail


For the Cardamom Syrup (makes about 1 1/2 cups)

  • 14 cup whole green cardamom pods, cracked
  • 1 cup sugar

For the Cocktail

  • 3 oz. coconut water
  • 1 oz. fresh lime juice
  • 1 oz. frozen coconut pureé
  • 1 pinch ground cinnamon
  • 1 pinch freshly grated nutmeg
  • 3 oz. spiced rum, such as Captain Morgan’s


  1. Make the syrup: Heat pods in a 1-qt. saucepan until fragrant, about 2 minutes. Add sugar and 1 cup water and bring to a boil; stirring until sugar is dissolved, about 1 minute. Cool; strain. Refrigerate up to 3 months.
  2. Make the cocktail: In a blender, puree 1 oz. cardamom syrup, coconut water, lime juice, coconut pureé, cinnamon, and nutmeg until smooth and transfer to a cocktail shaker filled with ice. Add rum; shake and strain into a collins glass filled with fresh ice or a coconut, if available.