Spritz Me Up

Serving inventive drinks to a cocktail-savvy clientele at its outposts in New York, Paris, and London, Experimental Cocktail Club has taken on an enormous challenge in opening its fourth location on the Spanish island of Ibiza, the land of vodka and Red Bull. But its expert mixologists are up to the task: One of the more exceptional offerings is a spin on the classic Italian Aperol spritz that uses an Aperol infused with vanilla.

MAKES 1 COCKTAIL

1 vanilla bean, split
1 (750-ml.) bottle of Aperol
2 oz. coconut water
1 oz. dry vermouth
1 oz. fresh grapefruit juice
1 oz. fresh lime juice
Cava, chilled, to finish
Shaved coconut, to top

Place vanilla bean in bottle of Aperol and close lid; let sit 1 week. Stir coconut water, 1½ oz. infused Aperol, dry vermouth, and fresh grapefruit and lime juices in an ice-filled shaker; strain into an ice-filled wine glass. Top with chilled cava; garnish with shaved coconut.