Cocktails
Coconut Water and Vodka Refresher
Original name: Coconut Water with Vodka
About this dish
When the Caribbean heat is on full tilt, we don't do heavy syrups and artificial mixes. This Coconut Water with Vodka is the clean, hydrating highball I reach for—just chilled coconut water, a squeeze of lime, and good vodka over plenty of ice.
The natural electrolytes and subtle sweetness of coconut water make it a smarter, more refreshing cocktail that lets the spirit shine without pretending to be a dessert. It's the kind of drink that starts before the grill is fired up and keeps going long after the sun dips.
To keep things authentic and revitalising, use fresh coconut water if you can get it, or a cold-pressed bottle with no added sugar. Feel free to tweak the lime and vodka to your own tempo, but never marry it to a syrup—this one is all about the water.
Ingredients
UK and US measurements are both included for every recipe.
Cold Coconut Water
liquid500 ml
Imperial measurement: 2 cups
Vodka
liquid90 ml
Imperial measurement: 3 oz
Fresh Lime Juice
fruit15 ml
Imperial measurement: 1 tbsp
Ice Cubes
other2 cups
Lime Wheels
fruit2 slices
Method
Chill your glasses
PT5MPlace two highball glasses in the freezer for about 5 minutes, or fill them with ice water while you gather the ingredients. A cold glass keeps the drink crisp and slows dilution.
Measure the vodka
PT1MUsing a jigger, pour 45 ml (1.5 oz) of vodka into each chilled highball glass.
Add coconut water and lime
PT2MTop each glass with 250 ml (1 cup) of cold coconut water and, if you like, 7.5 ml (1/2 tbsp) of fresh lime juice. Stir gently with a bar spoon to combine.
Add ice and garnish
PT1MFill each glass to the top with ice cubes. Garnish with a lime wheel on the rim if desired. Serve immediately and enjoy while it's ice-cold.
Equipment
- Highball glasses (2)
- Jigger
- Bar spoon
- Knife
- Cutting board
Nutrition facts
Tips
- For the best flavour, start with coconut water that has been chilled in the fridge for at least 2 hours — cold coconut water tastes sweeter and more refreshing.
- If you want a stronger drink, increase the vodka to 60 ml (2 oz) per glass, but don't go overboard, the point is to let the coconut water shine.
- Fresh lime juice is optional but highly recommended — the acidity cuts through the natural sweetness and brightens the whole drink.
- Avoid coconut water with added sugar or flavourings, unsweetened and plain is what you want for this cocktail.
Serving suggestions
- Serve as a welcome drink at a summer barbecue or beach party.
- Pair with spicy jerk chicken or grilled seafood for a cooling contrast.
- Garnish with a sprig of fresh mint if you have it on hand.
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.