YIELD: Makes 1 (12 oz.) serving
honey, for glass rim
toasted coconut, for glass rim
1/2 cup – Honey Lime Syrup
1/2 cup – plain coconut water
2 T – freshly squeezed lime juice
sparkling water, cold
Brush honey around rim of glass and dip coated rim in toasted coconut; set aside.
In a cocktail shaker, combine the Honey Lime Syrup, coconut water and lime juice. Shake well, then serve over ice in coconut rimmed glass, adding a splash of sparkling water.
For Honey Lime Syrup: Combine equal parts honey, water and fresh squeezed lime juice in a saucepan; heat and stir until combined.
Cool completely before using. Leftovers may be stored, covered, in the refrigerator for 7 days.