Blackcurrant cocktail with coconut water and burnt lemon peel

February 1, 2014

Blackcurrant cocktail with coconut water and burnt lemon peel

Here’s a refreshing, colorful and absolutely mouthwatering concoction… The coconut water, which is superb with the tequila and blackcurrant liqueur, gives this cocktail an exotic flavor. Plus, the burnt lemon peels make a lovely garnish and bring a touch of smokiness to the drink.


Blackcurrant Cocktail with Coconut Water and Burnt Lemon Peel

serves 2
active time: 10 min

  1. 1 cup coconut water (unsweetened)
  2. 3 oz (190 ml) silver tequila
  3. 1 1/2 oz (45 ml) blackcurrant liqueur or crème de cassis
  4. 1 1/2 oz (45 ml) lemon juice
  5. 4 dashes lemon bitters
  1. 2 strips lemon peel (use a vegetable hand-peeler)

  1. Fill a mixing glass with several large ice cubes. Add the coconut water, tequila, blackcurrant liqueur, lemon juice and bitters. Stir until chilled. Strain into two tall glasses filled with several ice cubes. Hold the lemon peels over an open flame until the edges are burnt and add them to the cocktail. Serve immediately.

Burnt lemon peels

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Blackcurrant cocktail with coconut water and burnt lemon peel

Now, how about a sip of this blackberry Cosmopolitan with orange bitters?

cocktail, blackberry liqueur, tequila
© 2014 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 1 comment… read it below or add one }

Angie@Angie's Recipes February 2, 2014 at 6:38 am

Dreamy and beautiful clicks, Viviane. Love how you treat the lemon peel…really cool!

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