Scotch and Coconut Cocktail - Imbibe Magazine Subscribe + Save

Scotch and Coconut Cocktail

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
  • Glass:rocks


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.

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