Scotch and Coconut

2 1⁄2 oz Coconut Water (fresh; frozen into cubes in advance)
1 1⁄2 oz Islay Scotch, Ardbeg 10
1⁄2 oz Triple sec, Cointreau
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)
Instructions

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.

Cocktail summary
Created by
Dave Arnold, Booker & Dax, New York City
Is an
authentic recipe
Reference

Liquid Intelligence, p. 150.

Curator
Not yet rated
Average
3 stars
(3 ratings)
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From other users
  • I really wanted to like this one but it just wan't coherent.
  • Made with Bowmore Legend. Surprised that the coconut really tamed the smokiness of the Scotch.
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