We found this article on coconut water mixers. Might try some with Chi Coconut Water.
Liquor plus coconut water: what they actually like down there
By David Wondrich
There are tropical drinks and there are tropical drinks. On the one hand, you’ve got the things that deploy various fruit juices, obscure liqueurs, spiced syrups, an array of gaudy garnishes, and enough rum to anesthetize a manatee. In the hands of a skilled, tiki-obsessed bartender, these things can even be delicious. On the other hand, there’s what people who actually live in the tropics drink. Should you follow the guy behind the swim-up bar who’s been making you Bahama Mamas all afternoon to the place he goes to unwind after a long day of intoxicating tourists, you won’t find him drinking anything with a plastic monkey hanging over the rim. If he’s drinking booze at all (and not cold, watery beer), it’ll be poured into a glass and topped off with a splash of fresh coconut water, with maybe an ice cube or two. Which means he’ll be drinking something far more refreshing, down-to-earth, and even wholesome than what he served you.
Note that coconut water is not coconut milk. You get that by blending the white meat of the coconut with water; it’s thick, oily, and coconutty. You get coconut water by hacking through the green, fibrous outer husk of a young coconut, punching a hole in the brownish shell, and letting out the pint or so of slightly sweet, slightly briny juice that’s within. Now, outside the tropics whole green coconuts can be hard to find, although Caribbean markets sometimes have them and in summer months Asian markets often sell shrink-wrapped versions that have been trimmed into little pointy-topped yellow cylinders. But bottled or canned coconut water can also be fine, as long as it’s unsweetened and unflavored. Within the last few years its antioxidant and electrolytic properties have brought it to the attention of the likes of Whole Foods, and good brands such as Vita Coco (a little sweeter) and Zico (a little drier and nuttier) are widely distributed.
As a mixer, coconut water is unlike anything else: It’s not sweet — well, maybe a little. It’s not fruity, juicy, or fizzy. It is subtle, nutty, and hydrating. Mixed with spirits, it has a pleasant way of disappearing into the mix, stretching and smoothing out the flavor without stepping all over it. Nor does it go with only rum, although it goes very well indeed with that. In Jamaica, Trinidad, and elsewhere in the Caribbean we’ve had it mixed with gin, Scotch, and Dutch genever. In Mexico they mix it with tequila. In Sri Lanka, with palm-sap arrack. Indeed, you can mix it with almost anything — almost. Sometimes it reacts a little strangely with the booze. Bearing that in mind, we’ve prepared a little chart, based on an admittedly subjective tasting we had of each of 19 different categories of spirits from around the world mixed with Zico coconut water, two parts of the latter to one of the former. (About the only major category we omitted is vodka. If you like coconut water, you’ll like it with vodka; if you don’t, you won’t.)
Booze + Coconut: An Exhaustive Grading
Rum (amber Trinidadian): Nectar, A+
Genever: Mellow and spicy, A+
Rum (overproof Jamaican): rich and funky, A
Pisco: Bright, clean, and refreshing, A
Scotch (blended): Something that blends with Scotch! A
Gin: Good if you like gin, A-
Cognac: Good if you like cognac, A-
Tequila (silver): Needs further research, B+
Applejack (bonded): Crisp, B+
Arrack (Sri Lankan): A bit odd, B+
Cachaça: Somewhat watery, B+
Absinthe: Surprisingly tasty, B+
Irish whiskey: A bit dull, B
Mezcal: Doesn’t do much, B
Aquavit (aged): Musty, B-
Rye: Weird caraway note, C+
Bourbon: Tastes like peanut butter, C
Canadian whisky: Tastes like condensed milk, C
Slivovitz (plum brandy): Mustier than the aquavit, C-
Moutai (Chinese sorghum-based liquor): Undrinkable, D-
And: Summer in a Bowl
On a hot day, there’s nothing more refreshing or easier than putting out a bottle of booze, a bowl of ice, and a pitcher of coconut water. But that’s not the only way to dispense those ingredients, as William Talboys of the New York Yacht Club discovered when he dropped anchor at Bridgetown, Barbados, back in 1874. There he met a gentleman who treated him to a bowl of coconut-water-infused Barbadian punch such that he was forced to admit that he had “no expression strong enough to describe [his] entire respect for it.” That punch was based on genever, but one just as toothsome can be made with Barbadian rum.
In a 3-quart bowl, dissolve ¾ cup superfine sugar in ¾ cup fresh-squeezed lime juice. Fill bowl three quarters of the way with ice cubes. Add 1 750-ml bottle Bols genever or Mount Gay Eclipse rum, 2 cups coconut water, and 2 cups water. Stir. Drink. Serves 10.