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 (2:1); 1 dash Orange bitters

Coco Geisha
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Photographed in an UB Retro Coupe 1920 7.75oz

Ingredients:
1 ¹⁄₂ oz	Japanese single malt whisky
³⁄₄ oz	Akashi-Tai Daiginjo Genshu sake chilled
³⁄₄ oz	Coconut water chilled
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of fresh coconut flesh.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

View readers' comments

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 144 calories

Alcohol content:

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

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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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Showing 6 comments for Coco Geisha.
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Phillip Badalamenti

12th April 2024 at 22:42

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

1st January 2023 at 01:08

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

30th December 2022 at 02:11

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

30th December 2022 at 09:00

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

30th November 2022 at 12:51

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.

hans de blooy

6th September 2022 at 20:32

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

14th May 2022 at 16:28

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)!