YieldsMakes 1Total Time3 mins
AuthorLouis Tikaram (E.P. & L.P. restaurant in Los Angeles)

Coconut water’s delicate sweetness comes to the fore in this simple drink. Chef Louis Tikaram, of LA’s E.P. & L.P. restaurant, likes to use vanilla­scented Fijian rum— “It’s the flavor I grew up with,” he says—but suggests you use just a little, because the liquor can mask the coconut flavor.

How to Make It

1

Pour rum and coconut water into a highball glass. Add ice and stir vigorously to chill. Fit lime wedge onto rim of glass, along with mint sprig, for squeezing into the cocktail.

Ingredients

 3/4 ounce Fijian rum (or 1 oz. golden rum)
 6 to 8 ounces coconut water
 Wedge of fresh lime
 Large sprig of mint

Directions

1

Pour rum and coconut water into a highball glass. Add ice and stir vigorously to chill. Fit lime wedge onto rim of glass, along with mint sprig, for squeezing into the cocktail.

Rum Coconut Water