Coco rosa

By Monica Carbonell
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  • 45 milliliters (1.5 ounces) Cocchi Rosa
  • 67 milliliters (2.25 ounces) coconut water
  • 4 mint leaves
  • 15 milliliters (1/2 ounce) pineapple juice
  • 9 milliliters (1/3 ounce) demerara syrup


  1. Prep your cocktail pilsner glass with crushed ice.
  2. Place all ingredients into a shaker, filled half way with ice. Give this a short shake (approximately five shakes)
  3. Strain over the Pilsner glass filled with crushed ice. Garnish with extra mint sprig.

Note: Demerara Syrup is 1:1 ratio of Hot water and demerara sugar


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