Courtesy of Julio Torres of CO-OP Food & Drink, Hotel on Rivington, New York City Ingredients 2 ounces vodka 1 layer of watermelon juice (juice watermelon in juicer, then let sit for five minutes before removing the top layer of pectin foam) ½ ounce simple syrup ½ ounce lime juice 2 Thai basil leaves 2–3 …
Courtesy of the Cadushy Bar at the Cadushy Distillery, Rincon, Bonaire Ingredients 2 ounces Cadushy of Bonaire Liqueur 2 ounces white rum 2½ ounces coconut water 2½ ounces pineapple juice 2½ ounce ice cubes Squirt Blue Curaçao 2–3 drops fresh-squeezed lemon juice Lime slice Directions Pour all spirits into an ice-filled cocktail shaker. Add pineapple …
Courtesy of Dave Herlong of the Palms Pool & Bungalows at Palms Resort & Casino, Las Vegas Ingredients 2 ounces Cîroc Coconut Vodka 2 ounces coconut water 2 ounces Coco Lopéz Coconut milk Mini umbrella 1 cherry Fresh coconut, with top cut off Directions Combine vodka, coconut water and coconut milk, and serve in fresh …
Courtesy of Asolare Restaurant, St. John, U.S. Virgin Islands Ingredients 2 ounces Cruzan Coconut Rum 6 ounces coconut water ½ ounce fresh-squeezed lime juice Directions Pour coconut rum over ice in a tumbler glass. Top with fresh coconut water and lime juice to taste. Stir and serve.
Courtesy of The Tides Riviera Maya, Playa del Carmen, Mexico Ingredients 1 peeled fresh coconut 1/3 ounce lemongrass 1 tablespoon sugar 3 cups water Directions Boil the coconut and the lemongrass with 1 cup of water. Once it has completely boiled, add remainder of water and sugar. Strain the liquid and cool in the freezer …
Courtesy of MANA Food Bar, Chicago Ingredients 5 ounces of saké Fresh lime juice 1 teaspoon of agave nectar 2 ounces coconut water Directions Combine ingredients, shake well, strain and serve in a pint glass filled with ice.
Courtesy of Sapporo, Scottsdale Ingredients 2 ounces St-Germain elderflower liqueur 3 ounces coconut water Edible orchid for garnish Directions Mix St-Germain and coconut water. Serve in a martini glass garnished with an edible orchid.
Courtesy of Seven Fathoms Rum, George Town Harbor, Grand Cayman, Cayman Islands Ingredients 2 ounces coconut water 1 ounce Governor’s Reserve Coconut Rum ½ Cayman lime, freshly squeezed 1 drizzle of brown sugar simple syrup (or a dash of dark brown sugar) 1 coconut shell (optional, for serving) Directions Combine all ingredients in a shaker …
Courtesy of Clink at The Liberty Hotel, Boston Ingredients 12 ounces VeeV Açai Spirit 2 ounces coconut water 1 ounce passion fruit purée 1 orange slice, for garnish Directions Combine VeeV, coconut water and passion fruit pure, shake with ice and strain into martini glass. Garnish with orange slice.
