Coconut Mint Julep

Name: Coconut Mint Julep
Yield: 1 cocktail
Cuisine: Tiki
Ingredients: 1 large mint sprig; 0.25 oz coconut sugar (or [demerara](/library/demerara) sugar); 1.5 oz coconut rum (RumHaven or Kōloa); 0.25 oz [orgeat](/library/orgeat); 0.5 oz dark rum (float); Crushed ice; Coconut flakes & mint (garnish)

coconut herbal tropical

A tropical reimagining of the Kentucky classic. Muddled mint, coconut rum, a touch of orgeat, and a dark rum float over crushed ice. The South Pacific meets the Deep South.

Coconut Mint Julep in a frosted pewter cup heaped with crushed ice, a dark rum float and a fresh mint bouquet, in the dim Forbidden Altar bar

The History

A modern tiki-adjacent creation bridging two traditions: the Southern Mint Julep and the tropical rum-and-coconut builds of mid-century Hawaiian bartending. The orgeat adds an almond note that ties coconut and mint together.

Servings

Ingredients

1 large mint sprig
0.25 oz coconut sugar (or demerara sugar)
1.5 oz coconut rum (RumHaven or Kōloa)
0.25 oz orgeat
0.5 oz dark rum (float)
Crushed ice
Coconut flakes & mint (garnish)

Directions

Muddle the mint sprig with coconut sugar in the bottom of a julep cup or rocks glass.

Add coconut rum, orgeat, and a generous scoop of crushed ice.

Stir gently to combine.

Float dark rum over the back of a bar spoon.

Top with more crushed ice and garnish with coconut flakes and fresh mint.