Anything that involves a duet between coconut and coffee gets me excited. I think it’s a wonderful combo that draws the best flavours from each component; quite earthy, but creamy with a touch of bitterness.

In this one, I’ve drawn on the marriage of coconut and Scotch that’s so popular across South East Asia. This entices big vanilla and caramel characters from Johnnie Walker Black Label, with the honey added to ease proceedings along with a touch of sweetness.

The Scotch highball is best celebrated and championed out East, so I wanted to try an elevated take on that, with the inclusion of cold brew coffee to anchor the flavours with an earthy base.

As a reflection on growing trends, this highball is lower ABV than typical serves and uses a much healthier option of a sweetener than regular sugar.



  • 30ml

    Coconut-infused Johnnie Walker Black Label

  • 100ml

    Cold brew coffee

  • 10ml

    Honey syrup

0 units of alcohol per serve


  • 1

    highball glass



  • Method
    • Build ingredients in a highball over ice
    • Stir to mix
    • Garnish with a long orange twist.


    Coconut-infused Johnnie Walker Black Label


    • 700ml Johnnie Walker Black Label and 50g Desiccated coconut chips.
    • Infuse at room temperature for 1-2 hours.
    • Strain away coconut using superbag bag or muslin cloth.


    Honey Syrup


    • Honey and warm water (3:1).
    • Dissolve honey into water and store.