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