In order to do that, we reached out to bartenders across the country for some of their favorite coconut cocktails. Whether utilizing fresh coconut water or looking for a creamier mouthfeel by dropping in some coconut milk, these recipes will show you the better side of coconut cocktails. We enjoyed these and we’re sure you will, too.
Colada Fresca
- 2 oz Cacique guaro rum
- 1 oz fresh coconut water
- .75 oz mandarin lime juice (it looks like a lime but the flesh and juice is bright orange, regular lime is a fine substitute)
- .75 oz spiced honey syrup*
- 60g cut pineapple
- 6 mint leaves
Method: Muddle mint and pineapple in a shaker then add the rest of the ingredients and shake with ice. Double strain contents into a rocks glass with ice and garnish with a slice of pineapple and a mint leaf.
* Spiced honey syrup
- 2 cups water
- 5 cups raw honey
- 2 star anise
- 1/2 tsp cloves
- 1/2 cinnamon stick
- Zest of 1/2 lime
- 5 black peppercorns
Method: Bring all ingredients to a boil and turn down heat and simmer for 15 minutes. Strain and cool.
Red Suit Ready
- 1.5 oz LocoNut
- .75 oz Captain Morgan White Rum
- 1.5 oz Coconut Water
- 1.5 oz Strawberry Daiquiri Mix
- .75 oz Water
Method: Combine LocoNut and coconut water. Stir to combine. Separately, combine Captain Morgan White Rum, strawberry daiquiri mix, and water. Stir to combine. Fill a plastic freezie sleeve halfway up with strawberry daiquiri mixture. Top with LocoNut mixture and freeze overnight before serving.
Jolly Tom Bombadil
- 1.5 oz Coconut Fat Washed Gin
- .5 oz Yellow/Green Chartreuse Blend
- .25 oz ESP NoHo Gin
- .25 oz Douglas Fir Brandy
- .75 oz Lemon
- .5 oz Honey Syrup
- Egg White
Method: Dry shake and then shake and strain into Goblet. Garnish with
Cucumber Coconut Lime Ice Pop
- 12 oz organic coconut water
- 9 oz organic coconut milk
- 1 cucumber – peeled and seeded
- 1 c. pineapple chunks
- 3 oz lime juice
- 4 oz orange juice
- 5 oz simple syrup
- pinch of salt
- Optional: add your favorite Patrón Tequila for a fun twist.
Method: Mix all ingredients in a blender until smooth, then pour into popsicle molds, place the sticks in the popsicles and freeze overnight. (Makes about 12 Pops)
Kokomo
(Created by Zach Lynch)
- 1.5 oz Barbancourt white
- .5 oz Bittermens Baska Snaps
- 1 oz Coconut Oolong syrup
- .5 oz lemon juice
- 2 dashes Angostura bitters
Method: Mix with ice, strain, and serve.
Coconut-Ginger Colada
- 2 oz Domaine de Canton Ginger Liqueur
- 5 oz Lime-infused coconut milk
- .5 oz Lime Juice
- .25 oz Simple Syrup
- Two small pieces fresh lemongrass
- One Green Cardamom bean
Method: Shake all the ingredients with ice vigorously, serve in a wine glass with cube ice. Garnish with lemongrass stick and edible flower.
#undeportable
(Created by Tainah Soares, A4cade, Boston)
- 1 oz Toasted Coconut Avuá Prata*
- .75 oz Cynar
- .75 oz Cap Rock Bitters
- .5 oz Rare Wine Co. Boston Bual
- 2 dashes of Bittermen’s Chocolate Mole Bitters
Method: Build in a glass starting with the Bitters, add ice and stir. Strain into a chilled lowball glass and garnish with the oil of a grapefruit peel by squeezing it on top of the finished cocktail. Discard the peel and enjoy!
* Toasted Coconut Infused Avuà
- 1 bottle of Avuá Prata
- 2 cups of Toasted unsweetened coconut flakes ( toast on broil in oven until golden brown and crispy)
Method: Combine and let it sit at room temperature for 24 hours. Strain with a cheesecloth (4 layers) and lightly squeeze the flakes but be careful to not overdo it or it’ll get really oily from the coconut fat. Rebottle.
Sleepwalk
- 1 oz Mizu No Mai Lemongrass
- .75 oz Yuzu Omoi
- .5 oz lime juice
- .5 oz cream of coconut
- .5 oz ginger syrup
Method: Shake all ingredients. Serve on pebble ice with a spritz of rose water and lemon twist.
China Doll
(Created by Joe Nicol, The Ice Plant Bar, St. Augustine, Fl)
- .75 oz Sandemans Sherry
- .75 oz Plantation Three Star rum
- .75 oz Coconut curry syrup
- .0125 oz Smith and Cross
- .5 oz ginger syrup
- .5 oz pineapple juice
- 4 dashes Angostura bitters
Method: Mix with ice, strain, and serve.
Batida of the Gods
- 1.5 oz Novo Fogo Silver Cachaça
- .5 oz Ancho Reyes
- .75oz coconut cream
- .25 oz simple syrup
Method: Shake with crushed ice and dump into a large glass. Garnish with nutmeg and a pineapple frond.
To Tulum
(Created by Jaymee Mandeville, Senior Portfolio Ambassador, Bacardi)
- 8 oz Tequila Cazadores Blanco
- 10 oz Fresh Sour Mix
- 8 oz Coconut Milk
- 4 oz Pineapple Juice
- 1 whole Poblano Pepper
- 1 bunch Cilantro
Method: Blend pepper and cilantro with coconut milk. Strain. Add other liquid ingredients. Add ice. Stir with a bar spoon. Garnish with pepper slice.
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