Thomas J. Story
Total Time
3 Mins
Yield
Makes 1

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

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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