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.



  • 30ml

    Coconut-infused Johnnie Walker Black Label

  • 100ml

    Cold brew coffee

  • 10ml

    Honey syrup

0 units of alcohol per serve


  • 1

    Highball glass

  • 1


  • 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.
  • Alcoholic content

    Alcohol content 9.48g per serve.