A split base of rum and Scotch might sound like the perfect match for cold-weather sipping, but when curaçao and coconut water enter the equation, the combo takes a turn for the tropical.
1 oz. aged rum
1 oz. Scotch whisky
½ oz. coconut water
¼ oz. dry curaçao
1 barspoon Demerara syrup
2 dashes mole bitters
Tools: barspoon, strainer
A day ahead of making the cocktail, freeze the coconut water in a large ice cube mold. When ready to make the drink, combine the ingredients in a shaker with ice and stir until chilled. Strain into a rocks glass over the frozen coconut water ice.
Nick Detrich, Cane & Table, New Orleans
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