In the end of August, on a balmy Wednesday night I traveled to Montauk with Rupert for a sample of the offerings at Sean McPherson’s beach bar “The Crows Nest”.

Dinner was excellent. My favorite choice was the Kale Salad. Service was on the money, too. My take away came off the bar.

They were featuring a cocktail made with coconut water, mint, and some sort of rum. I don’t drink alcohol, the drink was delicious served virgin. I’m going to call it the Cocojito.

We don’t serve spirits at The Little Kitchen so I chose raw organic agave syrup and lime juice as a replacement. The muddled mint comes from our garden. It helps to shake the “Cocojito” on ice before serving. Try it in a 16 oz. shaker glass. Add a shot of Bacardi for the extra kick.

8 oz. coconut water
2 oz. lime juice
2 oz. raw organic agave syrup
5 mint leaves crushed on the bottom of the glass

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