Ingredients :

• Coconut water — The base of the drink. Prefer fresh coconut water if you can find it at an Asian grocer — it’s significantly more fragrant and less sweet than carton versions. If using a carton, choose 100% coconut water with no added sugar. Strictly avoid sweetened coconut cocktails; they aren’t the same thing at all.
• Fresh ginger — 10 g is about the size of a thumb knuckle. Buy it firm, without soft or wrinkled spots — softened ginger has lost half its character. No need to peel if you grate it finely; the thin skin is no issue. Powdered ginger yields a duller, less vibrant result: avoid it if you can.
• Garlic — Just one clove. Raw garlic is powerful. Very powerful. Grate it finely to release the maximum amount of allicin. If the frontal intensity is a problem for you, let the grated strands infuse for two minutes in the coconut water then strain with a small sieve — you keep the properties without the aggression.
• Raw honey — Optional, but useful if the raw garlic-ginger mix is too aggressive for you. Unfiltered raw honey — crystallized or liquid, it doesn’t matter — provides a sweet background and coats the harshness. Add it last, after tasting. One spoon is often enough, or even half.