Coconut Cartel unveils its newest product, Coconut Cartel Coconut Nectar—a top-quality, natural sweetener extracted from organic coconut palm sap in Mexico. This unique ingredient offers a distinct, caramel-like sweetness and enhances cocktails and drinks with a rich flavor profile unlike conventional sweeteners. The Coconut Nectar is now for sale in Coconut Cartel’s new Lime y Coco Nectar Bundle and will be added to future bundles, as well as used by bartenders in select venues.
The Coconut Nectar showcases the brand’s support for local farming and Latin American expertise while providing one of the healthiest syrup options for mixologists and drink lovers due to its low glycemic index. Packed with key nutrients like zinc, iron, and 17 amino acids, it far outperforms other sweeteners nutritionally, offering a superior taste enhancer and health-conscious alternative.
“The Lime y Coco Nectar Bundle brings the lime to the coconut!” says Dani Zig, Co-Founder of Coconut Cartel. “Our new Coconut Nectar isn’t just another sweetener; it’s full of flavor and a lower glycemic option compared to typical cocktail syrups. Mix it with our Añejo Rum and Scrappy’s Lime Bitters for the perfect trio to make amazing drinks. We’re thrilled to add the nectar to more bundles and see it on drink menus in select bars and restaurants soon.”
The Lime y Coco Nectar Bundle includes a 750ml Coconut Cartel Añejo Rum, 23.5 ounce bottle of Coconut Cartel Coconut Nectar, five-ounce bottle of Scrappy’s Lime Bitters, and a recipe card for the “Lima in Da Coconut Old Fashioned.” Scrappy’s is a Seattle-based artisanal, small-batch bitters maker. They carefully choose the best herbs and hand-zest all fresh citrus, never using oils or extracts. Their Original Lime Bitters provide a strong citrus kick, perfectly complementing the trio. The Lime y Coco Nectar Bundle costs $65 and is now available for purchase online.
In his Master Class at Doya Restaurant, Simone shared with us the process of selecting botanicals for Canaima Gin. “We selected the most unique fruits available in the Amazon forest, based on the cycle of nature and seasonal availability. Sometimes we end up with more than we need and other times we have less, but that’s the beauty of working with nature’s rhythm to make Canaima Gin. The taste of Canaima is truly distinctive and unknown to most palates. When you taste it, the magic happens as your palate can’t pinpoint where the flavors are coming from”, says Simone. 
The purpose is an essential quality that a great bartender must possess. A bartender must have a clear idea of what they aim to achieve in their work. They should be passionate about their job and strive to provide the best possible service to their customers. When a bartender has a clear sense of purpose, they can create a welcoming atmosphere that encourages customers to return. 
ingredient that makes a great bartender. A curious bartender is always eager to learn and improve their skills. They are open to new ideas and techniques, which allows them to stay away from the latest trends in the industry. Following trends will num your creativity, go out and explore, visit museums, see the shapes, and the colors, go to nature, see patterns, and perceive essences and aromas. This quality will help bartenders keep their customers engaged by introducing them to new experiences and flavors”. 
Gutierrez, a well-known figure in the local influencer community known for the lively food-and-cocktail-related original content he regularly uploads to his popular Instagram handle 
Dishes from the restaurant’s a la carte brunch menu will also be available to enjoy, assuring that no heads will roll due to hungry attendees. Feast on starters like the Hearth Skillet (rosemary & coconut palm dinner rolls, wildflower honey butter), Smoked Salmon Board and Seasonal Oysters before moving on to mouthwatering sandwich options including the Club Burger (short rib & American wagyu, applewood smoked bacon, white cheddar, port onion jam, house sauce), fresh market greens like the Spring Mizuna (sesame crusted ahi tuna, avocado, jicama, watermelon radish, cucumber, plantain, ginger passion fruit vinaigrette), or signature entrée selections like Isabelle’s Benedict (toasted Italian loaf, prosciutto, poached eggs, watercress, and hollandaise sauce) and Avocado Toast (poached eggs, avocado, pickled red onion, confit tomatoes, Everything Spice, and country bread). Seasonal pancakes and the extraordinary Challah French Toast Skillet (Brown Sugar Streusel, Pecans, Vermont Maple Syrup, Vanilla Bean Mascarpone Whip) are a delicious way to top off an afternoon filled with festivities only made better with an order of the menu’s bottomless Mimosas, Bloody Mary’s or Bellini’s ($39), all available weekly at the beautiful Coconut Grove spot.
*Barcelo Imperial Onyx was recently awarded a Double Gold Medal at the 2021 San Francisco World Spirits Competition. This is one of the highest honors for a spirit brand at one of the most prestigious spirts competitions in the world.*
