The Cocolua

Remove top of a young coconut by making 4-8 clean cuts with a cleaver. Transfer fresh coconut water into a clean container. Combine Kahlua, rum, egg whites and coconut water in a small shaker. Dry shake for 20-30 seconds until mixture is well incorporated.

Ice a pint glass to the top and transfer shaken mixture over ice. Cover pint glass with large metal shaker and shake vigorously for 15 seconds. Add a splash of soda to shaken mixture and strain back into the young coconut.

Garnish the cocktail with a stick of sugar cane that has had one end dipped in Chinese 5 Spice. Garnish additionally with a straw and small spoon for eating the flesh of the young coconut.

Created by Molecular Gastronomist Simone Bonelli of Perbacco