Coco Geisha
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Coupe glass
- Ice: Ice
- Garnish: Coconut meat
- ABV: 17%
Ingredients
- Japanese single malt whisky — 1½ oz (45 ml)
- Sake — ¾ oz (22.5 ml)
- Coconut water — ¾ oz (22.5 ml)
- Sugar syrup — ¼ oz (7.5 ml)
- Orange Bitters by Angostura — 1 dash
How to make it
- STIR all ingredients with ice.
- Strain into chilled glass.
- Garnish with coconut meat.
A refreshing cocktail with Japanese whisky and coconut water.
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