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Pineapple juice, coconut water and whisky – Conor’s updated take on the classic Mojito is perfect for your next holiday.
About the cocktail
The clique is back together! That’s right, we’re at it again with our fave recipe developer, content creator and media personality Conor Curran for another delicious make-it-at-home cocktail. This time we’re utilising a softer, sweeter-styled Canadian whisky as our core ingredient in a cocktail Conor likes to call the Vintage Coco. Haven’t heard of Conor before? You’re missing out. He’s a hilarious food wizard that’s made his fair share of Dan’s Daily appearances – most notably for his two other delicious cocktails the Watermelon and Cucumber Gin Cooler and Psari Spiti Punch. If that ain’t ringing any bells, you’ve probably seen his beautiful face on TV – as a contestant on MasterChef 2021, or perhaps more recently, on the reality TV show The Challenge. In short, he’s a busy fellow, or as Conor puts it, “tired”. We’re absolutely #blessed to have him behind the bar again, this time with a super palatable whisky-forward cocktail. “It’s designed as a beginner drink for people who think they might not like whisky, but it also tastes like a trip to an island, laying in the sun – all those delish Tiki flavours.” If that’s not enticing enough – “It’s the Gina Linetti [Brooklyn 99] of cocktails. Just like Gina, it’s in your face, but in a fun way.” Conor’s Vintage Coco is a divine mix of gentle whisky, coconut water, pineapple juice, sugar, mint and soda water. Reminiscent of the popular Mojito, but fruitier and with a whisky base, this is an easy-going cocktail that’s really just a bit of fun. “I’d definitely be serving this to my mates on holiday – with some Peter Andre, specifically Mysterious Girl, playing in the background.” If you’d like to try Conor’s Vintage Coco yourself, have a look at his notes below.
Watch: How to make a Vintage Coco
Ingredients
60mL Canadian whisky (opt for something smooth and slightly sweet)
60mL coconut water 15mL pineapple juice 15mL simple syrup 7.5mL lime juice Soda water to top (around 100mL) Garnish: fresh mint leaves
Method
Place whisky, coconut water, pineapple juice, simple syrup and lime juice into a cocktail shaker
Shake hard for at least 12 seconds Double strain over lots of ice into a tall glass and top with soda Garnish with some sprigs of fresh mint next to the straw and enjoy
Conor’s top tips
Fruity, whisky-ish and just a little bit cheeky, the Vintage Coco is a breeze to make at home. But if you want to level it up, here are a few of Conor’s best tips. The first is all about what whisky you use. Opt for something gentle and sweet, rather than a big smoky number. Something like Canadian Club would be perfect. If not, a lighter-styled rum will also fit the bill quite nicely. The second: “Shake hard and fast to give that pineapple juice a nice frothy top,” Conor says. The addition of pineapple to a drink is not only for its taste, but once shaken you get a beautiful layer of froth, giving the drink an amazing texture and look. The third tip comes from us, and it’s the same thing you’ll see on all our recipes with mint. Don’t go bruising your mint. Be gentle with it and you’ll get the most out of it. You could also switch out regular mint for some fancy shiso (Japanese mint). “If you can get access to shiso leaves and they're in season, swap it in,” Conor says. “It’ll take the drink to a whole other level.”
And lastly, the most important tip from our MasterChef friend, what foods are we eating with this cheeky little number? “Any grilled seafood straight off the barbecue.”
