June 26, 2023 –––––– Brittany Risher Englert

Coconut may be tough to literally crack, but pairing the fruit with whisky is a sea breeze thanks to the oak barrels used to age many styles of the spirit. “Oak imparts desirable flavors [to whisky] through the addition of soluble sugars, acids, aldehydes, tannins, and lactones,” explains Mark Mentzel, lead bartender at The Elk Room in Baltimore. “Lactones are the biggest flavor provider in oak and offer flavors of stone fruits, celery, clove, and coconut.”

Adding coconut—whether in the form of flakes, milk, water, or oil—accentuates that note and can bring out others, like baking spices, vanilla, caramel, and fruits, as showcased in the cocktails below. From rich and silky to light and refreshing, these drinks may be just the thing to satisfy your wanderlust until you can get to the beach.

Tokyo Cut

Created by Will Patton, beverage director, Bresca, Washington, D.C.

This reimagined Pompadour replaces aged rum with coconut-washed Japanese whisky. The result is bright enough to enjoy on hot summer evenings.

• 1½ oz. coconut-washed Nikka Coffey Malt (recipe below)
• ¾ oz. Pineau des Charentes
• ½ oz. lemon juice
• Lemon twist for garnish

Add all ingredients to a shaker tin with ice. Shake for 10-15 seconds. Double strain into a coupe and garnish with lemon twist.

Coconut-Washed Nikka Coffey Malt

• 750 ml Nikka Coffey malt (or other malt whisky)
• 1 cup coconut oil

Melt oil in a saucepan over low heat. Once liquified, pour whisky into a 9x13 pan and pour oil on top. Leave at room temperature for 2 hours, agitating with a bar spoon about every 15 minutes, then freeze for 1 hour. Strain whisky through chinois lined with cheesecloth into a bottle. Keep refrigerated for up to 1 month.

Jet Stream

Created by Isaac Fox, owner and chief mixologist, La Chasse, Louisville

Coconut milk lends a soft texture to this tropical drink. Bourbon and toasted coconut syrup add depth and richness, while Aperol and citrus keep it light, crisp, and refreshing.

• ½ oz. coconut milk
• ¾ oz. toasted coconut syrup (recipe below)
• ¾ oz. Aperol
• 1⁄3 dropper Bittermens Elemakule Tiki bitters
• 8-10 fresh mint leaves
• 1½ oz. Maker’s Mark 46 (or other wheated bourbon)
• ¾ oz. fresh lime juice
• Fresh coconut flakes and mint sprig for garnish

Add coconut milk, coconut syrup, Aperol, bitters, and mint to a shaker tin and gently muddle. Add bourbon and dry shake for ab out 20 seconds. Add lime juice and ice and shake vigorously for about 15 seconds. Double strain into a coupe. Garnish with fresh coconut flakes and mint sprig.

Toasted Coconut Syrup

• 6 oz. shredded unsweetened coconut
• 1 cup granulated sugar
• 1 cup water
• 1 pinch sea salt (optional)

Preheat oven to 325°F. Line a baking sheet with parchment paper. Spread coconut evenly on paper and place in the oven. Toast until golden brown—start checking after 5 minutes to avoid burning. Remove from oven and place coconut in a saucepan with sugar, water, and salt. Simmer over medium heat while stirring until sugar is completely dissolved. Let simmer an additional 5-10 minutes to allow flavor to intensify. Remove from heat and let cool. Strain into a glass bottle and keep refrigerated up to 2 weeks.

Kentucky Islander

Created by Diandra Parchment, bartender, Seawell Fish N’ Oyster, Miami Beach

“This drink is fresh and smooth from the first sip to the end, where you get a hint of rye,” Parchment says.

• 2 oz. Bulleit rye (or other rye whiskey)
• 1½ oz. coconut water
• ¾ oz. ginger syrup (recipe below)
• ¼ oz. lemon juice
• 5 mint leaves
• 1 oz. club soda
• Mint sprig and candied ginger for garnish

Add all ingredients except club soda to a shaker tin with ice. Shake for 15-20 seconds, then double strain into a double rocks glass over a big ice cube. Top with club soda, then stir lightly. Garnish with mint sprig and candied ginger.

Ginger Syrup

• 1 cup water
• 1 cup sugar
• 1 cup grated or chopped fresh ginger

Place all ingredients in a saucepan over medium heat and stir until sugar is dissolved. Turn off heat and let steep for 20-30 minutes. Strain into an airtight container and keep refrigerated for up to 2 weeks.

Milú

Created by Daniel Watson, lead bartender, Urban Farmer, Philadelphia

This cocktail combines the flavors of a Piña Colada with the texture of a Sour.

• 1½ oz. Cutty Sark (or other blended scotch)
• 1½ oz. coconut milk
• ½ oz. Aperol
• ¾ oz. lemon juice
• ½ oz. simple syrup
• 1 egg white
• Sprigs of thyme wrapped around a lemon twist for garnish

Add all ingredients to a dry shaker tin and shake for approximately 45 seconds. Add a few cubes of ice and shake until the cubes are almost gone, about 30-40 seconds. Double strain into a coupe and garnish with lemon-thyme twist.

Envy the Coconut

Created by Carolina Gonzalez, beverage director and mixologist, WoodWind, Chicago

“The balance of the nuttiness and tropical flavors from coconut water complements the boldness of the whiskey, creating a refreshing taste experience that will leave you wanting more of this drink,” Gonzalez says.

• 1½ oz. Angel’s Envy Finished rye (or other rum cask-finished rye)
• ½ oz. amaretto
• ½ oz. coconut water
• ½ oz. vanilla bean syrup (recipe below)
• ½ oz. lemon juice
• 1 lemongrass tea bag
• Coconut shell to serve
• Toasted coconut, mint bouquet, and dehydrated lemon and orange wheels for garnish

Add all ingredients except tea bag to a shaker tin with ice. Shake for 10-15 seconds. Prepare coconut shell: Brush simple syrup or corn syrup around the rim, dust with toasted coconut flakes, and place the tea bag inside. Strain cocktail into the shell. Steep the tea bag for about 20 seconds, then add crushed ice (do not remove the tea bag). Garnish with a mint bouquet and dehydrated citrus wheels.

Vanilla Bean Syrup

• 1 cup water
• 1 cup sugar
• ½ tsp. bourbon vanilla bean paste

In a saucepan, bring water to boil over high heat. Reduce heat to medium, add sugar and mix until dissolved. Add vanilla bean paste and mix well. Remove from heat and pour into a heat-resistant container. Place the container in an ice bath for 15 minutes to cool. Seal the container and keep refrigerated for up to 1 month.

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