Name: Coco Geisha
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Japanese malt whisky; 22.5 ml Sake; 22.5 ml Coconut water; 7.5 ml Sugar syrup 'rich' (2:1); 1 dash Orange bitters

Ingredients

1 ¹⁄₂ fl oz

Japanese single malt whisky

³⁄₄ fl oz

Akashi-Tai Daiginjo Genshu sake (chilled)

³⁄₄ fl oz

Coconut water (chilled)

¹⁄₄ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1 dash

Orange Bitters by Angostura

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of fresh coconut flesh.

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with coconut slice on rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Coco Geisha contains 144 calories

Alcohol content:

1.3 standard drinks
18.73% alc./vol. (37.45° proof)
18.4 grams of pure alcohol

Comments & Discussion

Please log in to make a comment

Alistair Rigg Premium Member 19w

Excellent. I subbed Dalgety Bay Single Malt for the Japanese whisky, and Cocobay (rum coconut blend) for the coconut water, and it worked great!

Mookie Premium Member 23w

I'm not surprised that this works, but that didn't make me enjoy it any less. I used Nikka Taketsuru

Christine Babb Premium Member 46w

Enjoying this cocktail again for the umpteenth time. I have a bottle of coconut sake that I’ve been trying to use up, and this is the perfect vehicle for it. Tonight I made it with orange *and* chocolate bitters, and toasted coconut rim (had some leftover from another recipe).

Just an all-around wonderful recipe.

Jong cHui Lee 1y

what kind of taste profiles were your intention o using japanese whisky?

Simon Difford Verified User Premium Member 1y

Please click link in recipe for tasting notes.

Phillip Badalamenti 2y

A wonderfully complex cocktail yet simple to construct. My first version was with a blended japanese whisky, still a hit, though i felt it would benefit from the competition with a single malt so i created a variant: the "celtic coco geisha", substituting Limavady Irish for the japanese....quite good! Will look forward to a proper version with a good Japanese single malt!

justin elghanian 3y

Tried this with nikka single malt as yamazaki is hard to find and was a little on the sweet side, does this drink need a single malt or would a blended japanese whisky such as shibui similar to yamazaki 12 be suitable?

justin elghanian 3y

Is there a specific coconut water brand you recommend because different coconut waters can taste very different from one another? Also should the coconut water be refrigerated before shaking or is room temperature better?
Thank you

Simon Difford Verified User Premium Member 3y

I find myself most often using Vita Coco as so widely available but I'm sure there are better coconut waters available - to be honest not a category I've cross-sampled brands. Best to keep chilled - I've added a note in the recipe.

Alexander Griffioen 3y

Made this for a few friends now, and while it definitely has more funk than my usual drinks, everyone was quite impressed. Going to try this with a sesame oil washed whisky next; curious how that pairs with the coconut.

Hansie 4y

Keep the sweetness of your ingredients in mind when making this. If your sake is on the sweet side or you made the mistake of buying sweetened coconut water you might want to forgo the sugar syrup entirely, but in my case (dry sake, water straight from the nut and a spirit that’s only vaguely sweet) I cut the syrup in half. The sweetness does round out the flavors in this delicate and delightful drink. In keeping with the theme I gave it a twist of yuzu, works great!

Mitchell Gumbley 4y

Something quite different and very intriguing...
surprised at how well the Japanese Whisky and coconut water worked off each other; the Sake adding a slightly sweet vermouth-like complexity. Not sure it needed the additional sweetness from the sugar syrup (probably just my palate — not sweet tooth)!