Coco Ono Recipe

Time8m

Serves1

coconut rum, snow maiden sake, cream of coconut, lime juice, coconut water float.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Chill glass
Place a coupe or rocks glass in the freezer for a few minutes or fill it with ice water to chill while you prepare the cocktail.
2
Add ingredients to shaker
In a cocktail shaker, add 1 cup of cubed ice, 2 oz coconut rum, 1 oz Snow Maiden sake, 1 oz cream of coconut, and 0.5 oz fresh lime juice.
3
Shake until cold
Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker is very cold and the cream of coconut is well emulsified with the spirits.

4
Prepare serving glass
Remove the chilled glass from the freezer or discard the ice water and fill the glass with fresh ice if you prefer it over straight-up. For a smoother presentation, strain over fresh ice or serve neat in the chilled glass.
5
Double strain
Using a Hawthorne strainer and, if desired, a fine mesh strainer, pour the shaken mixture into the prepared glass to remove small ice shards and any coconut solids.
6
Float coconut water
Gently pour 1 oz chilled coconut water over the back of a bar spoon held just above the cocktail surface to create a light float. This will add a subtle, fresh coconut note and a layered appearance.

7
Garnish the cocktail with a lime wheel or a strip of lime zest expressed over the drink to release oils. If desired, sprinkle 1 tsp toasted coconut flakes on the lime or rim for aroma and texture.
8
Serve immediately. Recommend enjoying with a straw or sipped from the glass to appreciate the layered coconut and sake flavors.