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 vanilla-scented 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.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
