Put the Lime in the Coconut

Matthew Kelly / Supercall

Fresh coconut water is the perfect balm for a hot summer’s day. Thirst quenching, hydrating and deliciously floral, it’s also incredible in a cocktail—especially one made inside of the coconut itself. This summer sipper was inspired by a cocktail we had at a beach bar near Puerto Vallarta. When ordered, the bartender would crack open a freshly picked coconut with a giant machete, squeeze fresh lime juice into the shell and spike it with a straight pour of booze. While we don’t recommend hacking open your coconut with such an extreme knife, we do suggest you try to keep your coconut shell intact so you can use it as a drinking vessel.

Put the Lime in the Coconut

FLAVOR PROFILE
Dry, Sour
STRENGTH

INGREDIENTS

  • 1.5 oz Mezcal
  • 0.5 oz lime juice
  • 1 coconut
  • 2 dashes saline solution
  • 0.25 oz Honey Syrup
  • 0.25 Cup crushed ice

INSTRUCTIONS

Step two

Carefully pour the coconut water into a blender.

Step three

Add the crushed ice, saline solution, lime, mezcal and honey syrup to the blender.

Step four

Blend on medium/high until fully incorporated.

Step five

Pour the cocktail over cubed ice in the hollowed out coconut shell.

Step six

Garnish with a crazy straw and freshly grated nutmeg.

Contributed by Supercall