27 Coconut Cocktails That'll Get You in the Mood for Summer
These sweet sips promise tropical vacation vibes no matter where you're enjoying them.
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There's more to coconut cocktails that pina coladas (although we love a good riff on those too.) Whether you're looking to get creative with a coconutty treat, craving a classic coco cocktail, or trying to figure out what to do with that bottle of coconut-flavored rum lingering on your bar cart these delicious coconut cocktail recipes will transport you to a beachy destination with each sip.
Bodega Negra
Ingredients
1.5 oz. Milagro Tequila
1 oz. Coco Lopez
.5 oz Lime Juice
Tajin spice for rim
Instructions
Combine all ingredients into a tin with ice and shake. Cover half the rim in Tajin. Strain the cocktail into a rocks glass with fresh ice and garnish with a lime wedge and edible flower.
From Dream Downtown in NYC
Coconut Negroni
Ingredients
1 oz Coconut-washed Ruejero Sangani Bolivian Brandy*
.5 oz Rhine Hall Mango Brandy
.75 Campari
.75 Vermouth
Instructions
Stir all ingredients in a rocks glass over ice.
*Coconut-washed Brandy: Heat 1 cup virgin coconut oil on medium heat and stir until liquefied. Pour hot oil into 750 mL room temperature Ruejero Sangani Bolivian Brandy. Let sit at room temperature for an hour, periodically agitating the container to re-combine the liquids. Store in freezer for 48-72 hours. Fine strain and bottle
By Jessica Lambert at Boleo rooftop in Chicago
Prado Colado
Ingredients
.5 oz Moscatel
1 oz Amontillado Sherry
.5 oz Smith & Cross Rum
.25 oz Crème de banane
1 oz Coconut Cream
Instructions
Add all ingredients to ice-filled cocktail shaker and shake until well combined. Strain into ice-filled rocks glass. Garnish with sprinkle of nutmeg and mint sprig.
By Ivy Mix from DIEGO at Public Hotel, NYC
Smokey Gimlet
Ingredients
1 oz Ilegal Mezcal
1 oz Dorothy Parker Gin
.75 oz lime
.25 oz simple syrup
.25 oz Taylors Velvet Falernum
.25 oz Monin Coconut Syrup
Pinch of salt
Instructions
Shake all ingredients with ice. Strain into a coupe glass.
By Bryan Schneider from Quality Eats in NYC
Patrón Paseo Margarita
Ingredients
1.5 oz Patrón Silver
.5 oz Patrón Citrónge Orange
1 oz coconut milk
.75 oz fresh lime juice
.5 oz simple syrup
5 basil leaves, one for garnish
Rose salt rim*
Instructions
Rim a wine goblet or coupe glass with rose salt and set aside. Combine all ingredients in a cocktail shaker with ice and shake to chill. If using a wine goblet, strain onto fresh ice. Alternatively, if using a coupe, strain into the glass without ice.Garnish with a basil leaf.
*Rose salt rim: Add 5 grams dried roses to 30 grams kosher salt in a spice grinder and grind until well combined.
Cruzan Pina Colada Martini
Ingredients
1 part Cruzan Coconut Rum
1 part Cruzan Pineapple Rum
1 part Pineapple Juice
Pineapple Wedge
Instructions
Combine the rums together into a mixing glass with ice and add a splash of pineapple juice. Stir and strain into a martini glass. Garnish with a pineapple wedge.
The Coconut Ginger Margarita
Ingredients
1 oz Cointreau
1 oz blanco tequila
1 oz fresh lime juice
1 oz coconut water
5-7 sliced ginger coins
Instructions
Combine all ingredients into cocktail shaker. Shake and strain over ice in a rocks glass. Garnish with lime peel or candied ginger.
Pretty Ricky Kiss of Death
Ingredients
1 oz Dr. Bird Jamaican rum
.5 oz Ramazotti Amaro
.75 oz cold brew
.75 oz coconut water
.5 oz orgeat
.5 oz lemon juice
Dash of angostura bitters
Instructions
Shake all ingredients with ice. Strain over crushed ice and garnish with mint.
By Tommy Flynn from Paper Daisy in NYC
Cinna-Coco Colada
Ingredients
2 oz Mount Gay Rum Black Barrel
1.5 oz almond milk
.5 oz Coconut Cinnamon Syrup*
.5 oz fresh lemon juice
2 dashes Angostura Bitters
Instructions
Add Mount Gay Black Barrel Rum, Almond Milk, Coconut Cinnamon Syrup, and Fresh Lemon Juice to cocktail shaker. Shake And strain then garnish with Angostura Bitters, Lemon Wheel and Fresh Grated Cinnamon over crushed ice.
*Coconut Cinnamon Syrup: Combine equal parts water and sugar in a pot with .5 cup dried coconut chips and 5 cinnamons sticks. Bring to a boil then turn off and let cool. Allow to steep for 10 minutes and then strain.
Coco Solstice
Ingredients
2 oz The Botanist Gin
.5 oz fresh lime juice
2 oz coconut water
2 oz soda water
Instructions
Add gin, lime juice, and coconut water to a shaker. Add ice and shake. Strain over ice and top with soda water
FernetAboutIt
Ingredients
1.5 oz El Dorado 3 yr Rum
.75 oz lime juice
.75 oz pineapple juice
.75 oz Coco Lopez
.25 oz Fernet Branca
.25 oz Wray & Nephew Overproof Rum
Instructions
Combine all ingredients and shake with ice. Strain into a collins glass filled with crushed ice. Garnish with pineapple leaves.
From L’Artusi in NYC
Nolet’s Silver Coconut Lime Tonic
Ingredients
2 oz Nolet's Silver Gin
1 oz Coconut Milk
1 oz Fresh Lime Juice
Splash of Tonic Water
Lime Wheels for Garnish
Instructions
Combine gin, coconut milk, and lime juice in a cocktail shaker and shake well with ice. Pour into coupe glasses and top with tonic. Garnish with lime.
Going Coco-Not
Ingredients
1.75 oz Tariquet VS Armagnac
.5 oz Amaro
.5 oz Coconut Cream
1 Dash Jamaica #1 Bitters
Instructions
Stir ingredients and double strain into a rocks glass over ice. Garnish with coconut flakes
By Dylan Knox at Vol. 39 in Chicago
Monkey Colada
Ingredients
2 oz Monkey Shoulder Scotch
2 oz Coco Lopez Coconut Cream
3 oz fresh pineapple juice
.75 oz fresh lime juice
3 dashes of Angostura bitters
Splash of water
Pinch of salt
Instructions
In a blender, combine ingredients and blend until smooth. Pour into a hurricane glass with ice and garnish with a pineapple wedge.
By Vance Henderson
Coconut Cocktail
Ingredients
1.5 parts Hendrick's Gin
3 parts coconut water
1 part cold brew coffee
2 dashes xocolat bitters
Instructions
Add ingredients to shaker and shake hard with ice. Strain into a chilled coupe glass. Garnish with grated nutmeg & mint.
By Mattias Horseman
Caribbean Coco
Ingredients
1 oz El Dorado 3 Year rum
1 oz Clément Coco rhum
.33 oz coconut milk-based yogurt
.5 oz simple syrup
.5 oz lime juice
1 dash Angostura Bitters
Instructions
Shake all ingredients with ice and strain into a coconut over ice. Garnish with a generous sprig of mint.
– Courtesy of Kendall Atkerson at Miss Lily's, New York City
Coconut Mojito Pitcher (Serves 4)
Ingredients
1 cup packed fresh mint leaves
4 ounces fresh lime juice
4 ounces Simple Syrup
16 ounces coconut water, chilled
8 ounces white rum, chilled
Ice
Instructions
Muddle mint, lime juice and Simple Syrup in a pitcher. Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine.
Elvis is Dead
Ingredients
.5 oz lemon juice
.75 oz pineapple juice
.25 oz cane syrup*
.75 oz coconut peanut butter syrup
.5 oz house banana blend
1 dash Angostura bitters
3 drops saline solution
1/2 tsp Cruzan blackstrap rum
1 tsp Hamilton 151 proof Demerara rum
1 oz Plantation Xaymaca rum
1 oz Elijah Craig bourbon
Instructions
Shake all ingredients with ice cubes. Strain into a Tiki mug & top with crushed ice. Garnish with a half pineapple wheel & swizzle stick
*Cane syrup: 2 parts organic cane sugar to 1 part water. Stir over medium heat until sugar dissolves completely.
**Coconut peanut butter syrup: 2 parts cane sugar to 1 part North Shore Goodies creamy coconut peanut butter. Stir over medium heat until peanut butter dissolves completely.
***House Banana Blend: equal parts banana liqueur & overproof banana liqueur
By Brian Miller at The Polynesian in NYC
Toasted Coconut Hot Chocolate
Ingredients
1 oz. rum
1/4 cup toasted coconut, plus more for serving
1 cup prepared white hot chocolate with coconut milk
Whipped cream, for serving
Instructions
Combine rum, half of toasted coconut, and white hot chocolate mixture. Serve garnished with whipped cream and toasted coconut.
– Recipe from Delish
Spiced Pumpkin Frozen Horchata
Ingredients
2 oz dark rum
2 tbsp pumpkin puree*
4 oz bottled horchata
Handful of ice
Instructions
Blend all ingredients in blender. Serve in a chilled glass & top with freshly grated nutmeg.
*For the Pumpkin Puree: Mix in a small bowl 2 tbsp canned pumpkin puree, .25 tsp cinnamon, .25 tsp nutmeg, .25 tsp dried, crushed guajillo chili, to taste, and a splash of coconut milk.
– From Salvation Taco, New York City
Lauren Hubbard is a freelance writer and Town & Country contributor who covers beauty, shopping, entertainment, travel, home decor, wine, and cocktails.
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