The Invention of Cocktails Served in Coconuts | Eater
"This Los Angeles tiki pop-up is a ticketed, planned event centered on cocktails served in whole coconuts; its signature Coconut Delight is poured into hard, brown, dry coconuts rather than smoother young Thai coconuts, and guests are often served the coconut water at the start of their meal. The team emphasizes the tactile, escapist experience of holding a real coconut, but that comes with heavy prep and inventory planning—the chef reports opening over a thousand coconuts and estimates about three to four minutes to prep each one—something the operators accept because of the strong customer reaction." - Kelsey Lawrence
