Ingredients
-
2 oz coconut rum 🥥
(Use brands like Malibu or Parrot Bay for tropical sweetness.) -
1 oz limoncello 🍋
(Choose a high-quality Italian limoncello for vibrant citrus flavor.) -
½ oz fresh lemon juice 🍋
(Always go for freshly squeezed for brightness and depth.) -
1 oz cream of coconut 🥥
(Such as Coco López or Real Cream of Coconut—avoid coconut milk or coconut water for this recipe.) -
Ice 🧊
(Essential for shaking and chilling.) -
Garnish: Toasted coconut flakes and a lemon wheel 🍋🥥
Instructions
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Chill Your Glass
Begin by placing your martini glass in the freezer for 5–10 minutes to ensure a frosty presentation. -
Prepare the Garnish
Lightly toast coconut flakes in a dry skillet over medium heat for 2–3 minutes or until golden brown. Let them cool. Cut a thin wheel of lemon and set aside. -
Rim the Glass (Optional)
Rim the martini glass with lemon juice and dip it into a shallow plate of toasted coconut for a festive touch. -
Combine Ingredients
In a cocktail shaker, add ice, 2 oz coconut rum, 1 oz limoncello, ½ oz fresh lemon juice, and 1 oz cream of coconut. -
Shake Well
Shake vigorously for 15–20 seconds. This ensures a creamy, well-chilled, and properly emulsified drink. -
Strain & Serve
Strain the mixture into your chilled, optionally rimmed martini glass. -
Garnish
Gently place a lemon wheel on the rim or float it atop the drink, and sprinkle a pinch of toasted coconut on top. -
Sip & Enjoy
Take a moment to appreciate the aroma before diving into this dreamy, creamy, citrus-kissed martini.
Notes
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Premix the alcohol base (coconut rum, limoncello, cream of coconut) and refrigerate in a sealed jar for up to 2 days.
-
Pre-toast coconut flakes and store in an airtight container.
-
Fresh lemon juice should be added just before shaking to preserve its zing.
- Prep Time: 5 minutes
Nutrition
- Calories: 260
- Sodium: 15mg
- Protein: 0.7g