Toasted Coconut Dockside

Toasted coconut gives a rum alternative a nutty aroma, while lime stops the drink feeling too mellow. A very small pinch of black pepper adds a dry warmth at the end. Let the coconut sit in the still ingredients briefly, then strain it out if you don't want flakes in the glass. The flavor is lighter than a creamy coconut cocktail. It's more about toasted aroma, citrus, and a measured pour than trying to recreate a tropical dessert.

Ingredients

• 2 oz 0.0% non-alcoholic rum alternative
• 4 oz Sparkling water
• 1 tsp Unsweetened toasted coconut flakes
• 1/4 oz Lime juice
• 1 tiny pinch Ground black pepper

Make it

1. Prepare the fruit and herbs as listed. Lightly press soft fruit and herbs in a glass without shredding the leaves.
2. Add the non-alcoholic alternative and any still juices or flavorings. Stir together and strain if you prefer a smoother texture.
3. Add ice if desired, then pour in the chilled carbonated mixer. Stir gently once and serve.

Benefits

Lime · a little vitamin C

Beside 0.0% rum, coconut flakes, and black pepper, lime offers a little vitamin C, used by your body for normal immune function, as well as a lively citrus tang.

A sparkling setting for black pepper

Pairing black pepper with 0.0% rum, coconut flakes, and lime puts a warming pepper finish into a fizzy glass, with bubbles making the texture part of the pleasure.

Choose clearly labeled 0.0% products if avoiding trace alcohol. Non-alcoholic alternatives vary; check every label.