Today we are definitely going to feel the heat, it will be a hot, hazy and humid day with temps in the high 90s. Yikes! New Englander’s everywhere will be complaining because, it’s what we do. We complain in the winters that it’s too cold and snowy and then, we complain in the summer that it’s too hot and humid. It’s always a no-win situation, but if you want a nice cocktail to keep you cool, I dug into my Puerto Rican roots to bring you this two-ingredient cocktail, Coco Whisky.
Coco whisky is simply coconut water and a blended whisky mixed together. More often than not, the whisky used for this cocktail is none other than Johnnie Walker Black. Looking through my blog posts I realized that I’ve never posted a review on this blended whisky but let me tell you a little bit about it, so you can understand the flavor profile.
Johnnie Walter Black: This is the brands iconic label. It is composed of Scotch whiskies aged for a minimum of 12-years. It carries notes of vanilla, spices, fruit and there is a smokiness to it. It mimics a spiced rum profile which is why I think the combination is perfect.
2-Parts Johnnie Walker Black
3-Parts Coconut Water
This recipe is quick to make, refreshing and hydrating. The Black label brings out the spice notes, but the coconut water helps tone it down. If spiced cocktails aren’t your cup of tea that can be remedied by simply using a different blended whisky.
You served this recipe over ice and voila, you are done. Yes, there are many ways you can create this cocktail, like adding simple syrup and other citrus ingredients, but really, who wants complicated. I’ve kept it really simple and it works.
Note: The contents on my blog are solely my opinion. To me every palate is different! Although I may or may not like a product, I always recommend for people to try it and make up their own minds.