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  1. Home
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  5. Cococabana

Cococabana

This flavour combination from award-winning bartender, Joe Schofield, draws on the marriage of coconut and Scotch that’s so popular across South East Asia. The best flavours from each component are enhanced for a cocktail that's earthy, but creamy with a touch of bitterness.

Cococabana
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Serves:

1

Ingredients

30ml Coconut-infused Johnnie Walker Black Label

100ml Cold brew coffee

10ml Honey syrup

Equipment

1 Highball glass

1 Stirrer

1 Mixing glass

1 Straining bag (muslin or superbag)

1 Ice scoop

method

Cocoabana cocktail

  1. Build ingredients in a highball over ice

  2. Stir to mix

  3. Garnish with a long orange twist.

Coconut-infused Johnnie Walker Black Label

  1. 700ml Johnnie Walker Black Label and 50g Desiccated coconut chips.

  2. Infuse at room temperature for 1-2 hours.

  3. Strain away coconut using superbag bag or muslin cloth.

Honey Syrup

  1. Honey and warm water (3:1).

  2. Dissolve honey into water and store.

Alcohol content 9.48g per serve.

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