Try this cocktail by bartending pro Jeff Bell of Please Don't Tell (PDT) in New York City.
- 1 oz bourbon
- 1/4 oz Velvet falernum
- 2 oz Juice Press raw coconut water
- 5 dashes Peychaud's bitters
Stir the bourbon, falernum and coconut water with ice, then strain into a chilled cocktail coupe, and top with the bitters.