Coco-wari

Coco-wari

by Stanislav Vadrna

A summer-time version of the traditional japanese mizuwari –whisky and mineral water–, the coco-wari uses coconut water for its refreshing properties (careful, not coconut milk). Very popular in Brasil, this cocktail is a perfect match for the Nikka Coffey Grain whisky’s sweet and tropical profile.

INGREDIENTS:
  • 50 ml Nikka Coffey Grain
  • 150 ml Coconut Water

Pour the whisky in a chilled highball glass.
Fill the glass with ice an stir to chill.
Fill the glass with coconut water and stir again.