2 1⁄2 oz Coconut Water (fresh; frozen into cubes in advance)
1⁄4 oz Lemon juice
1 pn Salt (or 2 drops saline solution)
1 twst Orange peel (expressed and discarded)
1 Star anise (as garnish)
Freeze coconut water into two ice cubes in a tray. Shake with liquor, juice, and salt until cubes are completely slushy. Strain into coupe, twist, and garnish.
Dave Arnold, Booker & Dax, New York City
Liquid Intelligence, p. 150.
Islay Scotch, Triple sec, Coconut Water, Lemon juice, Star anise, Salt, Orange peel