Built · Julep cup
GarnishToasted coconut flakes and mint sprig
Built · Julep cup
Jelani Johnson and Tom Macy, Clover Club, Brooklyn
Coconut Julep cocktail recipe
What goes in it
- 1.5 oz
- 0.5 ozCoconut sugar (2:1)
House prep · Recipe below ↓
- 0.5 oz
- 1Large mint sprig
House prep · Recipe below ↓
Method · Built
- 1Gently muddle the mint with the coconut sugar in a julep tin.
- 2Add the whiskey and a scoop of crushed ice and jiggle to mix, then float the rum, crown with more crushed ice, and garnish with toasted coconut flakes and mint.
- Glass
- Julep cup
- Ice
- Crushed
- Garnish
- Toasted coconut flakes and mint sprig
Prep ahead
House prep
Toasted Coconut Corn Whiskey
- Yield
- About 700 ml
- Keeps
- 3 months
- Storage
- Room temperature
Ingredients
- 750 mlcorn whiskey
- 1 cupcoconut flakes
Method
- 1Toast the coconut flakes in a moderate oven for five to ten minutes until golden. Add them to the whiskey, steep for at least thirty minutes and strain.
House prep
Coconut Sugar (2:1)
- Yield
- Varies
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 2 partscoconut liqueur
- 1 partMacadamia Nut Orgeat (1:1)
Method
- 1Stir the coconut liqueur and macadamia syrup together until combined.
House prep
Macadamia Nut Orgeat (1:1)
- Yield
- About 2.5 cups
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 500 gcoconut water
- 150 graw macadamia nuts
- 4 gkosher salt
- White sugar, equal to the strained nut milk by weight
Method
- 1Pulse the coconut water, nuts and salt three short times without puréeing. Refrigerate unstrained at least twelve hours. Strain through cheesecloth, weigh and blend in an equal weight of sugar until dissolved.
About the Coconut Julep
Coconut Julep is a cocktail made with toasted coconut corn whiskey, coconut sugar (2:1) and overproof jamaican rum, created by Jelani Johnson and Tom Macy at Clover Club.
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