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
- Place 2 slices cucumber in a cocktail shaker; add Frangelico and muddle for 10 seconds. Add coconut water, rum, and ice to fill; stir until chilled. Strain into a coupe glass or cocktail glass and garnish with remaining cucumber slice.