Cocktail recipe from East Village's Bellhop tiki bar featured in national beverage magazine
We pitted a $250 Margaritaville drink machine against a $400 Vitamix blender to see which made the tastier frozen beverages.
A cocktail from the new tiki bar in East Village Des Moines was featured in a national beverage and bartending magazine as its cocktail recipe of the day.
Nick Tillinghast, co-owner of Bellhop said the drink's name is a play on the combined diner/hotel theme that inspired the tiki bar's cocktail menu.
"Aiming to make a tiki-style cocktail with some unexpected ingredients, Bellhop lead bartender Dale Rinderman reached for gin and mezcal," Imbibe wrote.
“They’re an odd duo that don’t look like they’d work together, but they totally do,” Rinderman said to Imbibe.
No. 2 Cocktail from Bellhop
Here is the recipe Rinderman provided to Imbibe Magazine:
Tools: Shaker and strainer
- 1 ounce London Dry gin
- ½ ounce mezcal
- ½ ounce velvet falernum
- ½ ounce apricot liqueur
- 1 ounce toasted coconut cream
- ½ ounce fresh lime juice
- ½ ounce Donn’s Mix (simple syrup infused with cinnamon and grapefruit juice)
Garnish: Dehydrated grapefruit slice
Combine all the ingredients in a shaker with ice and shake to chill. Strain into a rocks glass over crushed ice and garnish.
Toasted Coconut Cream:
Toast 4.5 ounces of unsweetened coconut flakes with 1 tablespoon of coconut oil in a saucepan until the flakes start to brown. Remove from the heat before they burn, then add the flakes to 4 cups of coconut milk. Add 5 cups of sugar, then add salt to taste. Store in the refrigerator when not in use.
Location: 440 E Grand Ave., Des Moines
Hours: Tuesday-Thursday, 3 p.m.-12 a.m.; Friday, 3 p.m.-2 a.m.; Saturday, 2 p.m.-2 a.m.; Sunday, 2 p.m.-12 a.m.; closed Mondays.