Built · Highball
GarnishShiso leaf or mint sprig
Built · Highball
Lynnette Marrero, New York
Vintage Coco cocktail recipe
What goes in it
- 1.5 oz
- 2 ozCoconut water
House prep · Recipe below ↓
- 0.5 ozPineapple juice
Fresh juice · Recipe below ↓
- 2 ozLime-yuzu soda
Mixer · Recipe below ↓
Method · Built
- 1Pour the coconut water, pineapple juice and Scotch into a highball.
- 2Fill with ice, add the soda and stir gently.
- 3Garnish with a shiso leaf or a mint sprig.
- Glass
- Highball
- Ice
- Cubed
- Garnish
- Shiso leaf or mint sprig
Prep ahead
House prep
Coconut Water
- Yield
- As needed
- Keeps
- 3 days
- Storage
- Refrigerated
Ingredients
- Fresh or bottled unsweetened coconut water
Method
- 1Use chilled.
Fresh juice
Pineapple Juice
- Yield
- About 16 oz per pineapple (fresh)
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh pineapple, or unsweetened canned pineapple juice
Method
- 1Fresh: peel, core, chop and press or blend, then fine strain. Store in the refrigerator.
Mixer
Lime-Yuzu Soda
- Yield
- 1 bottle
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- Bottled sparkling lime and yuzu soda
Method
- 1Use chilled from the bottle.
About the Vintage Coco
Vintage Coco is a cocktail made with blended scotch, coconut water and pineapple juice, created by Lynnette Marrero.
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