Tested and Perfected by Food and Wine

Oishino

  • SERVINGS: Makes 1 drink

WD-50 • Manhattan

"I often get inspired by ingredients that Wylie's using in the kitchen," says mixologist Tona Palomino about his collaborations with Wylie Dufresne. Recently, Dufresne used coconut water in a pork dish, and both men thought the lightly sweet liquid could work in a cocktail. They mixed it with earthy junmai sake, then added cachaça for bite.

cocktails Glassware Guide

  1. Ice
  2. 2 ounces junmai sake
  3. 2 ounces coconut water
  4. 1/2 ounce cachaça
  5. 1/2 teaspoon Simple Syrup
  1. Fill a pint glass with ice. Add all of the remaining ingredients and stir well. Strain into a chilled martini glass.