Signature
Matthew Kelly / Supercall

Mezcal • Dry
Put the Lime in the Coconut

Fresh coconut water is the perfect balm for a hot summer’s day. Thirst quenching, hydrating and deliciously floral, it’s also incredible in a cocktail—especially one made inside of the coconut itself. This summer sipper was inspired by a cocktail we had at a beach bar near Puerto Vallarta. When ordered, the bartender would crack open a freshly picked coconut with a giant machete, squeeze fresh lime juice into the shell and spike it with a straight pour of booze. While we don’t recommend hacking open your coconut with such an extreme knife, we do suggest you try to keep your coconut shell intact so you can use it as a drinking vessel.

The Essentials

Mezcal
coconut
Honey Syrup
Blender
The Details
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Ingredients

1.5 oz Mezcal
0.5 oz lime juice
1 coconut
2 dashes saline solution
0.25 oz Honey Syrup
0.25 Cup crushed ice

Method

  • Crack open the coconut.
  • Carefully pour the coconut water into a blender.
  • Add the crushed ice, saline solution, lime, mezcal and honey syrup to the blender.
  • Blend on medium/high until fully incorporated.
  • Pour the cocktail over cubed ice in the hollowed out coconut shell.
  • Garnish with a crazy straw and freshly grated nutmeg.
expert
Strength:
Honey Syrup
Custom Ingredient

Ingredients

1 Cup honey
1 Cup water

Method

  • Combine the water and honey in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until honey dissolves, about 2 minutes. Immediately take the saucepan off the heat.
  • Let cool, then pour into a container and store in the refrigerator for up to one month.