“Coconut water has a natural earthy tone that can be a nice complement with a sweet, soft, fruity whisky,” says mixologist Gn Chan. His Daybreaker Roaster combines the two ingredients with cold brew coffee for a refreshing, light—and energizing—drink.
- 1 oz. Dewar’s 12 year old or other blended scotch whisky
- 1 oz. coconut water
- 1 oz. cold brew coffee
- ½ oz pandan syrup (recipe below)
- 1 pinch malic acid (or ⅓ oz. lemon juice)
- 2 oz. tonic
Mix all ingredients with ice in a rocks glass. Top with tonic.
To make pandan syrup:
Boil 3-4 pandan leaves in 2 cups of water. Add 2 cups of sugar and stir to dissolve. Strain into a glass bottle and keep refrigerated for up to one week. (You can buy pandan leaves online or in many Asian supermarkets.)