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  • Writer's pictureBamboo Sam

Coco H'Tó

Updated: Dec 22, 2020

A Bamboo Sam original.

Coco H'Tó Cocktail

Nashville in July is like Florida but without the ocean breeze - in a word, HotAndSticky. It's around this time of year that I usually find myself looking at lower alcohol coolers and Disney drinks. Something thirst quenching and with a fair amount of volume is definitely in order. I came across a punch recipe in Tiki: Modern Tropical Cocktails (the Antilles Jewel in case your curious) that used coconut water for the "weak" element. It just so happens that I have been drinking a lot of coconut water as a replacement for hydration drinks like Gatorade during my home workouts (thanks Covid-19!) So, my quest for a coconut water based cooler had begun.

After a few random attempts I stumbled on a mix that reminded me a bit of the Coconut Lemon Sour from PF Chang's. Sticking with that flavor profile I started working it from a sour to a tall Tiki drink. While it began in the strictest Trader Vic palate, it seems that I've been influenced a bit more by Trader Tom and Hipipalicious' The Home Bar Guide to Tropical Drinks than I had realized. In the end I have to admit that this is more of a Tiki revival cocktail than classic Tiki. I can't say that it bothers me very much, and after 2 or 3 Coco H'Tó's it doesn't bother me at all!

In the end we have a nicely balanced cooler that works well on hot summer afternoon. The coconut water adds a subtle nuttiness that mates well with the ginger in the Domaine de Canton. Together they cut into the acid bite of the lemon in a way that keeps you from having to do so with large amounts of sugar and the coconut water keeps you from feeling like crap the next day if you happen to have one too many! Have fun!

Plantation Punch

Coco H'Tó

Source -Bamboo Sam

  • 1 1/2 ounce fresh lemon juice

  • 1 ounce honey syrup

  • 1 ounce Demerara rum

  • 2 ounces coconut rum

  • 1/2 ounce mango rum

  • 1 1/2 ounce Domaine de Canton

  • 5 ounces coconut water

Add everything with crushed crushed ice and mix in a spindle mixer. (It works as a shaken drink if you are sans mixer) Gated pour into a glass or Tiki mug. Garnish is a a lemon wheel.

*Bamboo Sam's customizations: I'm using Cruzan for the flavored rums and El Dorado 5 year for the Demerara rum.

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