A summer-time version of the traditional japanese mizuwari –whisky and mineral water–, the coco-wari uses coconut water for its refreshing properties (careful, not coconut milk). Very popular in Brasil, this cocktail is a perfect match for the Nikka Coffey Grain whisky’s sweet and tropical profile.

Preparation

Pour the whisky in a chilled highball glass.
Fill the glass with ice and stir to chill.
Fill the glass with coconut water and stir again.