Coconut Julep

Jelani Johnson, Clover Club | Brooklyn, NY

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.


Serving: 1

  • 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

  1. In a julep tin, gently muddle the mint sprig with the coconut sugar.
  2. Add the whiskey and a scoop of crushed ice. Gently jiggle the tin to integrate ingredients.
  3. Float the rum on top, finish with more crushed ice and garnish with toasted coconut flakes and mint sprigs.
Editor's Note

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.

Coconut Sugar
To make the coconut sugar, combine 2 parts Kalani Coconut Liqueur with 1 part Orgeat Works Ltd. Macadamia Nut Syrup.