Rum and coconut water at Caña Rum Bar

Destination: Cocktail

Rum and coconut water

It doesn’t have a fancy name, nor is it a fancy drink. But the rum and coconut water served chilled in a young Thai coconut at 213’s Caña Rum Bar in downtown Los Angeles conjures the Caribbean with each stress-relieving sip. The drink comes with a long-handled spoon so you can scoop out the tender white coconut meat and chew on it as you drink. The result tastes a bit like alcohol-laced French toast with languid hints of slow-moving molasses and sun-soaked vanilla. So who invented this nectar of vacationing gods?

“I think Trinidad did — about 300 years ago,” says bartender Julian Wayser.

Rum and coconut water

4 1/2 oz. fresh coconut water

2 oz. Cruzan Black Strap Rum

2 Tbsp. crushed ice

Whip the ingredients in a shaker until the ice dissolves. Pour into a young Thai coconut. Serve with a straw and a long-handled spoon.

Caña Rum Bar, 714 W. Olympic Blvd., L.A. (213) 745-7090; https://www.canarumbar.com

—Jessica Gelt