Name: Coco Geisha
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Whisk(e)y - Japanese single malt whisky; 22.5 ml Sake (chilled); 22.5 ml Coconut water (chilled); 7.5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 1 Orange bitters

Serve in a

Coupe glass

Photographed in an

UB Retro Coupe 1920 7.75oz

Garnish:

Fresh coconut flesh

How to make:

STIR all ingredients with ice and strain into chilled glass.

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
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Read about cocktail measures and measuring.

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Gentle

Boozy

Sweet

Dry/sour

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Review:

Delicately enriched whisky, sake and coco water – a trio that sits together harmoniously.

History:

Created in February 2021 by yours truly at the Clocktower, Rye, England.

More cocktails by Simon Difford

Nutrition:

One serving of Coco Geisha contains 145 calories.

Alcohol content:

1.2 standard drinks
17.64% alc./vol. (35.28° proof)
17.3 grams of pure alcohol

More Short & stirred cocktails
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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Coco Geisha

Serve in a

Photographed in an

Garnish: