Coconut Martini Recipe

Chill glass

Place a martini glass or coupe in the freezer for at least 5 minutes (or fill with ice water while preparing the drink) to chill.

If using toasted coconut rim: pour the toasted shredded coconut onto a small plate. Rub the rim of the chilled glass with a lime wedge, then gently dip the rim into the shredded coconut to adhere. Set the glass aside.

Fill a cocktail shaker with the measured ice (about 1 cup) to properly chill and dilute the drink.

Add 2 oz vodka, 1 oz coconut rum, 1 oz cream of coconut, 0.5 oz fresh lime juice, and 0.25 oz simple syrup (if you prefer a sweeter cocktail) into the shaker over the ice.

Secure the shaker lid and shake vigorously for 12–18 seconds, until the outside of the shaker feels very cold and slightly frosted. This both chills and aerates the mixture and helps emulsify the cream of coconut.

Discard ice or water from the chilled martini glass if you used ice water. Double-strain the cocktail into the chilled glass using the shaker’s strainer and, optionally, a fine mesh strainer to remove any small ice chips for a silky texture.

Garnish with a lime twist or wedge on the rim and a light sprinkle of toasted shredded coconut on top of the drink.

Serve immediately.

Heat a small, dry skillet over medium heat. Add 1 tsp shredded coconut and toast, stirring or shaking the pan frequently, until golden brown and fragrant, 1–2 minutes. Watch closely to avoid burning. Remove from heat and let cool before using as garnish.