Coco Breez Recipe

Prepare cold-brew (if not using store-bought)

If you don't have cold-brew coffee ready, combine coarsely ground coffee and cold water at a 1:4 ratio and steep in the refrigerator for 12–16 hours, then strain. Use 1/2 cup of the resulting concentrate for this recipe.

In a mixing pitcher, combine 1/2 cup cold-brew coffee concentrate, 3 cups chilled coconut water and 1 tablespoon simple syrup. Stir gently until the syrup is fully dissolved and the mixture is uniform. Taste and adjust sweetness with up to 1 additional teaspoon simple syrup if desired.

Chill the Valencia orange tonic until very cold. If desired, lightly toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden (about 1–2 minutes); cool.

If you want a rimmed glass, wet the glass edge with a little fresh Valencia orange juice (about 1 tablespoon) and dip into the toasted shredded coconut until coated. Fill the glass with 1 cup of ice.

Pour about 1 cup of the chilled coconut-coffee mixture into the prepared glass over ice, filling the glass roughly two-thirds full (adjust glass size as needed).

Top gently with 1 cup Valencia orange tonic, pouring slowly to preserve carbonation. Add 1 tablespoon fresh Valencia orange juice on top and give the drink one very gentle stir (1–2 turns) to integrate surface flavors without flattening the tonic.

Garnish with a Valencia orange wheel on the rim and optionally sprinkle a scant 1/4 teaspoon toasted shredded coconut on top. Serve immediately.