Scotch and Coconut Cocktail
Recipe: Nick Detrich, Cane & Table, New Orleans
Photo: Emma Janzen
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.
Ingredients
- 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
- Glass:rocks
Preparation
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.