Guest Highball · N° 05 / 10

Coconut Highball

By Kiki Moka — The Cocktail Club, Jakarta

A fully carbonated coconut highball — aged rum and fino sherry, long and dry over cold Thai coconut water.

Style

Carbonated

Glass

Highball

Ice

Block

Method

Batch & carbonate

Garnish

None

Build
  • 25 mlImperial Solera 23 Rum
  • 10 mlTio Pepe — fino sherry
  • 75 mlThai coconut water
  • 5 mlSugar syrup
Method
  1. Batch all ingredients to volume and rest in the freezer for 3 hours.
  2. Transfer to a carbonation bottle and charge with CO2 at 45 psi, shaking for about 50 seconds while charging to force the carbonation.
  3. Refrigerate for 30 minutes, then repeat the charge twice more — three times in all — for finer carbonation; keep refrigerated until service.
  4. Pour into a highball over block ice; serve without garnish.