For his take on the classic Caipirinha, bartender Johnny Swet freezes coconut water cubes. As the ice melts, an extra nutty coconut flavor slowly dissolves into the drink, packing twice the tropical punch.
2 limes, quartered
2 oz. cachaça
1 oz. coconut liqueur
½ oz. fresh lime juice
Coconut water, for ice cubes
Tools: muddler, shaker, strainer
A day or two before making this cocktail, freeze a tray of coconut water to make the ice cubes. When ready to mix the drink, muddle 2 quartered limes in the bottom of a mixing tin with cachaça and coconut liqueur. Add the lime juice and ice and shake until chilled. Pour the contents of the shaker directly into a rocks glass.
Johnny Swet, JIMMY at the James, Soho, New York City
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