Cococut Water Cocktails

As a healthy alternative to coconut milk, bartenders are putting a new twist on coconut water-infused cocktails.

A coconut-water infused cocktail is the perfect way to cool down on a hot summer night—plus it’s packed with potassium, a healthy alternative to coconut milk or Crème de Coconut. Bartenders are putting a new twist on a favorite tropical flavor with these beach-inspired drinks:




Courtesy of Clink at The Liberty Hotel, Boston

2 ounces VeeV Açai Spirit
2 ounces Vita Coco coconut water
1 ounce passion fruit purée
1 orange slice, for garnish

Combine VeeV, coconut water and passion fruit pure, shake with ice and strain into martini glass. Garnish with orange slice. 


The Governor's Punch                                                 

Courtesy of Seven Fathoms Rum, George Town Harbor, Grand Cayman, Cayman Islands

2 ounces coconut water
1 ounce Governor's Reserve Coconut Rum
½ Cayman lime, freshly squeezed
1 drizzle of brown sugar simple syrup (or a dash of dark brown sugar)
1 coconut shell (optional, for serving)

Combine all ingredients in a shaker and serve in a coconut shell (optional).


Coconut Flower Martini

Courtesy of Sapporo, Scottsdale

2 ounces St-Germain elderflower liqueur          
3 ounces coconut water                   
Edible orchid for garnish

Mix St-Germain and coconut water. Serve in a martini glass garnished with an edible orchid.   


Saké Cocktail

Courtesy of MANA Food Bar, Chicago

5 ounces of saké
Fresh lime juice
1 teaspoon of agave nectar
2 ounces coconut water

Combine ingredients, shake well, strain and serve in a pint glass filled with ice.


Non-Alcoholic Xcalacoco Welcoming Drink             

Courtesy of The Tides Riviera Maya, Playa del Carmen, Mexico

1 peeled fresh coconut
1/3 ounce lemongrass
1 tablespoon sugar
3 cups water

Boil the coconut and the lemongrass with 1 cup of water. Once it has completely boiled, add remainder of water and sugar. Strain the liquid and cool in the freezer before serving.


Brown Nut Monkey Head                                              

Courtesy of Asolare Restaurant, St. John, U.S. Virgin Islands

2 ounces Cruzan Coconut Rum                                           
6 ounces coconut water                                             
½ ounce fresh-squeezed lime juice
Pour coconut rum over ice in a tumbler glass. Top with fresh coconut water and lime juice to taste. Stir and serve.

Coconut Colada

Courtesy of Dave Herlong of the Palms Pool & Bungalows at Palms Resort & Casino, Las Vegas

2 ounces Cîroc Coconut Vodka
2 ounces coconut water
2 ounces Coco Lopéz Coconut milk
Mini umbrella
1 cherry
Fresh coconut, with top cut off

Combine vodka, coconut water and coconut milk, and serve in fresh coconut with umbrella and cherry as garnish.

Coco Cadushy Cactus Cocktail

Courtesy of the Cadushy Bar at the Cadushy Distillery, Rincon, Bonaire

2 ounces Cadushy of Bonaire Liqueur                                       
1 ounce white rum                                                
2½ ounces coconut water                                           
2½ ounces pineapple juice                                             
2½ ounce ice cubes                                            
Squirt Blue Curaçao                                                           
2–3 drops fresh-squeezed lemon juice                               
Lime slice

Pour all spirits into an ice-filled cocktail shaker. Add pineapple juice, coconut water and squirt of Blue Curaçao to color it green. Shake and strain into a cold cocktail glass. Add a few drops of fresh lime juice and garnish with a slice of lime.

 Pink Bazooka                                                     

Courtesy of Julio Torres of CO-OP Food & Drink, Hotel on Rivington, New York City

2 ounces vodka                                                               
1 layer of watermelon juice (juice watermelon in juicer, then let sit for five minutes before removing the top layer of pectin foam)                     ½ ounce simple syrup   
½ ounce lime juice                                                      
2 Thai basil leaves                                                   
1 coconut water ice cube (made by freezing coconut water in ice cube tray)

In a martini glass, add coconut water and ice cube. Fill shaker with plain ice and add the first four ingredients. Shake vigorously. Then pour into a martini glass. Garnish with Thai basil leaf. 

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