This cocktail, from Jim Meehan of PDT bar in New York City, uses Frangelico to accentuate the nuttiness of fresh coconut water. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.
Enlarge Image Credit: Todd ColemanMAKES 1 COCKTAIL
INGREDIENTS3 slices cucumber
3/4 oz. hazelnut liqueur, such as Frangelico
2 oz. coconut water
1 1/2 oz. English-style white rum, such as Chairman's Reserve