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Coconut comes in two forms, but coconut cocktails typically only engage with one of them. That’s where the Coco de Agua comes in. It’s a market opportunity.
If you’re looking at a cocktail menu and you see “coconut” as one of the ingredients, you will invariably be met with something thick, sweet, and creamy: Piña Colada, Painkiller, this sort of thing. And that’s fine—those are delicious—but what about the other side of coconuts? Beyond the milky richness, there is…
