The product of a collaboration between Jelani Johnson and Clover Club head bartender, Tom Macy, the Coconut Julep was conceived of as a sequel to the bar’s ever-popular Pineapple Julep. “We wanted to do coconut, but we couldn’t get it to taste coconut-y enough,” recalls Johnson. Ultimately, the pair called on both toasted coconut-infused Mellow Corn whiskey as the base and a liquid sweetener dubbed “coconut sugar,” a blend of coconut liqueur and orgeat. This modern update is finished with a float of Smith & Cross Jamaican rum for a complex, tropical take on the cobbled classic.
- 1 1/2 ounces toasted coconut-infused Mellow Corn whiskey (see Editor's Note)
- 1/2 ounce coconut sugar (see Editor's Note)
- 1/2 ounce Smith & Cross Jamaican rum, to float
- 1 large mint sprig
Garnish: toasted coconut flakes, mint sprig
- In a julep tin, gently muddle the mint sprig with the coconut sugar.
- Add the whiskey and a scoop of crushed ice. Gently jiggle the tin to integrate ingredients.
- Float the rum on top, finish with more crushed ice and garnish with toasted coconut flakes and mint sprigs.
Toasted Coconut-Infused Mellow Corn Whiskey
To make toasted coconut-infused Mellow Corn whiskey, combine 1 cup toasted coconut flakes (toasted for 5 to 10 minutes in a 325 degree oven) per bottle of Mellow Corn whiskey and allow it to infuse for at least a half-hour. Strain before using.
To make the coconut sugar, combine 2 parts Kalani Coconut Liqueur with 1 part Orgeat Works Ltd. Macadamia Nut Syrup.