‘Survivor’ alum Mikey Bortone launches a new coconut whiskey — here’s where you can taste it

Michael “Mikey B” Bortone is a “Survivor” alum and whiskey drinker, but he’s also an avid fan of the coconut flavor.

One day, after hanging out with friends and having a pour of whiskey that left him dehydrated, he made his way over to his fridge, where he chugged cup after cup of coconut water to try and quench his thirst. With the whiskey in his other hand, he decided to mix the two beverages, which resulted in the creation of Watertown Whiskey.

“I knew that there was something there, and the idea was always in the back of my mind, like wow, this is amazing,” Bortone said in a recent Zoom interview. “It started from a dehydration day that became a hydration (drink) with whiskey and coconut water.”

He and his friends, Steve Ciccarelli and Mark O’Donnell, helped co-found Watertown Whiskey, named after their hometown, in Watertown, Massachusetts, a suburb of Boston. The bottle is distilled in Indio and bottled in the greater Los Angeles area. It’s served exclusively at select bars and restaurants in Los Angeles County, including Shellback Tavern in Manhattan Beach, Watermans on the Hermosa Beach Pier and Woodman L.A. in Sherman Oaks. It’s also available online in some markets at watertownwhiskey.com for $34.99 a bottle.

Though Bortone said he enjoyed coconut water for years, it was his days spent on season 16 of the reality competition show “Survivor: Micronesia” back in 2008 that gave him a greater appreciation for the natural drink.

“We had a choice of dirty, warm water from a well or crack open a coconut and be refreshed,” he said. “So maybe that had a lot to do with enhancing my taste buds, but who doesn’t like coconut?”

The low-sugar whiskey is 73 proof, but Bortone said his brand is strong enough to give you that whiskey bite, but also light and smooth enough for people who are not normally whiskey drinkers. He designed it to be enjoyed neat, on the rocks or mixed in classic whiskey cocktails or tiki drinks.

“It’s as versatile as any drink can get,” he said. “I’m talking from Manhattan’s and old fashions to our Whiskey Colada, where you get the fruity pineapple and coconut, but you don’t even really need the coconut cream in there or the Malibu Rum that is about 70 percent sugar. You can get the same tropical flavors in a Whiskey Colada, which can replace a normal Piña colada, that can be a sugary mess.”

Here are a few of Bortone’s favorite Watertown Whiskey recipes. For more, go to watertownwhiskey.com.

Watertown Colada

2 ounces Watertown Whiskey

3 ounces of pineapple juice

1 ounce of Coco Real Cream of Coconut

1/2 ounce of fresh lime juice

Directions: Fill a shaker with 1 cup of ice and add all cocktail ingredients. Cover and shake until well chilled for 10-15 seconds. Strain into a chilled hurricane glass and garnish with a pineapple wedge and a tiny umbrella.

Nui Nui

2 parts Watertown Whiskey

1 fresh squeezed lime

1/2 part fresh squeezed orange juice

1/4 part cinnamon simple syrup

1/4 part vanilla simple syrup

2-4 dashes of Angostura Bitters

Directions: Shake vigorously and serve in a highball full of crushed ice. Garnish with cinnamon stick, lemon and orange peel strips.

Thai Mint Julip

Muddle 4-5 mint leaves

2 sugar cubes or 1/2 ounce of simple syrup with ice

2 1/2 ounces of Watertown Whiskey

Coconut milk (optional)

Directions: Shake vigorously and strain over ice. Garnish with a sprig of mint.