Soup to Coconuts

Adapted by
March 2017


Ginger Infusion (Yield: One 750-milliliter bottle)
8 ounces minced ginger
1 ½ ounces light brown sugar
¾ ounces lime juice
Coconut-Sesame-Honey Syrup: (Yield: Two 750-milliliter bottles)
14 ounces honey syrup
14 ounces tahini
3 cups fresh coconut water
To Assemble and Serve (Yield: 7 cocktails per 750-milliliter bottle)
7 ounces Suntory Toki blended Japanese whiskey
7 Makrut lime leaf


For the Ginger Infusion:

In a saucepot, bring 3 cups water to a rolling boil. In a nonreactive container, combine boiling water, ginger, and brown sugar. Cover and let stand for 90 minutes. Strain mixture through a chinois, pressing ginger to extract as much liquid as possible. Add lime juice, bottle, and refrigerate.

For the Coconut-Sesame-Honey Syrup:

In a nonreactive container, combine honey and tahini, blending with an immersion blender. Bottle and refrigerate until chilled. In a separate nonreactive container, use an immersion blender to combine 3½ ounces of the honey-tahini mixture with the coconut water. Transfer to two 750-milliliters bottles, cap, and refrigerate. 

To Batch and Serve:

Prepare and heat a water bath to 160ºF. Insert a funnel to a 750-milliter bottle. Pour in whiskey, 3½ Ginger infusion, and fill up the rest of the bottle with Coconut-Sesame-Honey Syrup. Cap bottle and turn upside down a few times to combine. Hold bottle at 160ºF in water bath. At pickup, pour into warmed ceramic mug, and garnish with lime leaf.