Ingredients :

• Fresh coconut water — Not the boxed coconut juice with added sweeteners — get pure coconut water, ideally with no added sugars on the label. Tetra Pak is fine, directly from a coconut is better if you can find one. It should have that slightly floral and very light taste, not syrupy.
• Fresh ginger — Powdered ginger doesn’t work here. You need fresh, with its pale yellow flesh and a scent that pricks the nostrils as soon as you cut into it. Choose a firm piece, not wrinkled. Ten grams is about an inch of root — no need to weigh it, eyeballing it works just fine.
• Garlic — A single clove is enough. Raw grated garlic is powerful — if it’s your first time, start with a small clove. Avoid garlic in a tube or jar: the taste is completely different, harsher, less floral. A fresh, bright white clove is what you need.
• Raw honey (optional) — If the garlic and ginger together seem too aggressive, honey softens without overpowering. One teaspoon, no more. Liquid honey integrates better than creamy honey which sticks to the bottom of the glass.