Ingredients
- 45 mlJapanese malt whisky
- 22.5 mlSake
- 22.5 mlCoconut water
- 7.5 mlSugar syrup (2:1)
- 1 dashOrange bitters
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of fresh coconut flesh.
- 3STIR all ingredients with ice.
- 4FINE STRAIN into chilled glass.
- 5Garnish with coconut slice on rim.
Styles
After dinner/digestifShort and stirred
