PARIS>> Coconut in drinks can bring to mind hyper-creamy, often thick and sweet classics made with cream of coconut or coconut milk: painkillers, piña coladas, coquitos. But coconut water in drinks is lightly savory, nutty in flavor and rich in texture, and, as an ingredient, coconut water slips seamlessly behind the bar.

Coconut water’s ability to mute the sometimes harsh flavors of alcohol is also unrivaled.

When shopping, opt for water from a fresh coconut, if you can get your hands on one, or reach for the packaged variety. Look for the natural, unsweetened, organic coconut water without any added sugars or flavors.

Coconut Paloma

In this bright, hydrating take on the Paloma, coconut water is incorporated two ways: in the shaker alongside tequila, grapefruit and lime juice, and in the ice the final drink is poured over.

Yield: 2 drinks

Ingredients

4 ounces organic coconut water, plus more for ice

Ice

1 1/2 ounces blanco tequila

1 1/2 ounces fresh grapefruit juice

1/2 ounce fresh lime juice

1/2 ounce simple syrup

1 ounce soda water

Grapefruit wedge or lime wheel, for garnish

Directions

1. The night before, prepare your coconut water ice cubes: Pour some coconut water into an ice cube tray to prepare the desired amount, cover and freeze.

2. When ready to enjoy your drink, fill a Collins or highball glass with coconut ice cubes.

3. Add standard ice cubes to a cocktail shaker along with the 4 ounces coconut water, the tequila, grapefruit juice, lime juice and simple syrup. Cover and shake until cold, then strain into the glass.

4. Top with soda water, garnish with the grapefruit wedge or lime wheel.

Tip: If you don’t want to make simple syrup, add 1 1/2 teaspoons sugar and 1 1/2 teaspoons water to the shaker in Step 3 and proceed as usual.

Coconut Piña Colada

Frosty and smooth, this take on the piña colada adds coconut water to the classic combination of rum, pineapple and cream of coconut. Freezing coconut water into cubes takes a bit of forethought, but the act of blending them into the drink in lieu of standard ice cubes results in a drink that is layered with coconut flavor.

Yield: 4 to 6 drinks

Ingredients

12 ounces/1 1/2 cups organic, unsweetened coconut water

2 cups frozen diced pineapple

8 ounces/1 cup white rum

4 ounces/1/2 cup sweetened cream of coconut (preferably Coco López)

2 ounces fresh lime juice

2 ounces quality dark rum (optional)

Pineapple slices, for garnish

Directions

1. The night before, prepare coconut water ice cubes: Pour coconut water into ice cube trays, cover and freeze.

2. To make the cocktail, add the coconut ice cubes, frozen pineapple, white rum, cream of coconut and lime juice to a blender. Blend until smooth and frosty.

3. Divide into chilled glasses, preferably lowballs. If desired, top each drink with 1/2 ounce dark rum. Garnish with pineapple slices.