Go Nuts: 10 Coconut Cocktails that Aren’t a Piña Colada

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 Angostura bitters.

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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