The Highball You'll Drink All Summer Long
No-fuss preparation and basic ingredients create tropical refreshment
June 2, 2026 –––––– Brittany Risher Englert
You don't need a ton of expensive ingredients and homemade syrups to make multidimensional cocktails. You just need the right recipe. Enter the Vintage Coco.
Lynnette Marrero, partner of Milly's Neighborhood Bar in Brooklyn, New York, originally created this drink for Women's History Month. “I wanted to evoke the idea of powerful, fashionable, elegant, and international women,” she says. “This is a drink for someone who you might find having a drink at the hotel bar after shopping at the most upscale boutiques in Hong Kong or Singapore."
Still, it's perfect for any occasion and drinker. “Blended scotch brings an intense but balanced base of fruit and subtle smoke, while coconut water adds a natural sweetness and pineapple juice [adds] a bright, tangy lift,” she says. “Sparkling lime and yuzu tie it all together with a citrusy, effervescent finish.” And since it's all built in the serving glass, this tropical Highball is ideal for backyard entertaining.
Vintage Coco
- 1 1/2 oz. blended scotch
- 2 oz. coconut water
- 1/2 oz. pineapple juice
- 2 oz. Fever-Tree Sparkling Lime & Yuzu soda (or lime seltzer)
- Shiso leaf or fresh mint sprig for garnish
Add scotch, coconut water, and pineapple juice to a highball glass filled with cubed ice. Top with soda and gently stir to mix, about 2 to 3 seconds. Garnish with shiso leaf or mint sprig.
