Coconut water is one of those magical cocktail ingredients that somehow manages to mask the presence of booze. Which can be potentially dangerous. But coconut water's electrolytes serve to hydrate the imbiber, hopefully offsetting a future hangover.
New York bartender Artemio Vasquez, formerly of acclaimed NY cocktail den PDT, considered the aforementioned when devising The Pearl for new Park Slope addition Carnem Prime Steakhouse. In effort to create a lighter, summer-friendly libation inspired by the piña colada, Vasquez swapped out coconut milk for coconut water, and added gin and vermouth to boost the drink's nutty and floral factor.
2 ounces gin, such a Tanqueray
1 ounce coconut water
3/4 ounce white vermouth
rosé Champagne or rosé Lambrusco
Combine gin, coconut water and vermouth in cocktail shaker with ice and shake. Strain mixture into Champagne flute or coupe glass and top with bubbles.