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.
- 3 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