Coconut water’s delicate sweetness comes to the fore in this simple drink. Chef Louis Tikaram, of LA’s E.P. & L.P. restaurant, likes to use vanilla-scented Fijian rum—“It’s the flavor I grew up with,” he says—but suggests you use just a little, because the liquor can mask the coconut flavor.
Pour rum and coconut water into a highball glass. Add ice and stir vigorously to chill. Fit lime wedge onto rim of glass, along with mint sprig, for squeezing into the cocktail.
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* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
