Coconut Mezcal Tropical Cocktail

If you love coconuts and coconut water, and enjoy captivating, delicious mezcals that you can sip or mix with natural, simple ingredients, this tropical cocktail is for you. Refreshing, complex, intriguing, enjoyable with each sip, it’s a novel, lighter take on a mezcal-based cocktail.


  • 4 fl oz of coconut water (from a young coconut or store-bought works, too)
  • 2 fl oz of Lejana Y Sola
  • 1 fresh lime
  • 0.5 fl oz agave syrup
  • Ice
  • Slice of lime for garnish
  • Copra pieces (white meat of coconut, optional)


  1. Carve out the top of a (young) coconut and pour out the coconut water into a mixing jar
  2. Cut some pieces of the copra and toss into jar
  3. Squeeze 1 full lime into jar
  4. In a separate bowl or cup, muddle the ice (crush) for a few seconds before adding in
  5. Add in the agave syrup and the Lejana Y Sola Mezcal (adjust quantity to taste)
  6. Mix well with a long bar spoon, don’t shake
  7. Using a strainer, pour the drink back into the emptied coconut for an extra tropical touch or into a glass of your choice
  8. Garnish with the coconut pieces from the mix and a slice of lime

** Created by master mixologist and bartender Ruffo Bazan at Bar Mezcal in NYC.