Toasted Coconut Manhattan Cocktail Recipe

I’ve always liked taking a classic cocktail and giving it a little twist—something that makes it feel fresh again. The Manhattan is one of those drinks I keep coming back to, but sometimes I want to sneak in a warm, nutty note that just feels a bit more special.

This toasted coconut Manhattan recipe brings together smooth whiskey, sweet vermouth, and the rich, toasty flavor of coconut. It’s a simple upgrade, but wow, it really changes things up.

You don’t need any fancy gadgets or hard-to-find stuff for this. Just a few steps, and you’ve got a cocktail that’s both familiar and a little surprising.

The toasted coconut’s subtle sweetness balances out the whiskey’s boldness, but it never takes over. That’s important, right?

I’ll walk you through the recipe and share a bit about how the ingredients play together. Plus, I’ll give you an idea of what to expect in the glass—from the first whiff to the last sip.

Toasted Coconut Manhattan Cocktail Recipe

I like to give this drink a smooth tropical twist, but I still want that strong backbone of a classic Manhattan. The toasted coconut flavor blends with rum, vermouth, and bitters for a cocktail that’s both familiar and new.

Equipment

• Rocks glass – I just like how it keeps things simple and neat.
• Cocktail shaker – Makes mixing and chilling quick and easy.
• Hawthorne strainer – Keeps those annoying ice shards out of my glass.
• Bar spoon – Good for stirring if I’m not in the mood to shake.
• Measuring jigger – Getting the pours right really matters for flavor.
• Small skillet or pan – I toast the coconut here until it’s golden and smells amazing.
• Fine mesh strainer – Handy if I want to catch stray bits of coconut.

Honestly, I set everything out before I start—otherwise, I end up forgetting something. The right tools just make the whole process smoother.

Ingredients

• 2 oz coconut rum or aged rum with toasted coconut infusion
• 1 oz sweet vermouth
• 2 dashes aromatic bitters
• 0.25 oz coconut cream (optional, for a richer texture)
• 0.5 oz coconut water (optional, for a lighter body)
• Toasted shredded coconut for garnish
• Ice cubes for mixing and serving

If you want a stronger coconut hit, coconut rum is the way to go. But honestly, regular rum with a toasted coconut infusion works too.

Coconut cream gives it a bit of heft, while coconut water keeps things breezy. And that toasted coconut garnish? It just smells so good when you bring the glass up for a sip.

Instructions

• Toast shredded coconut in a dry skillet until it’s golden brown, then set it aside to cool.
• Fill your cocktail shaker with ice.
• Add coconut rum, vermouth, bitters, and coconut cream or coconut water if you’re using them.
• Shake hard for about 15 seconds so everything chills and blends.
• Strain into a chilled rocks glass over fresh ice.
• Top with a pinch of toasted coconut as a garnish.

If I’m using coconut cream, I always shake to mix it in properly. If not, stirring is fine. The garnish isn’t just for looks—it adds a nice toasted aroma too.

Notes

Sweet vermouth just works better here, in my opinion. It balances out the coconut’s richness, while dry vermouth can make things a bit too sharp for my taste.

If I’m craving even more coconut, I’ll infuse the rum with toasted coconut a few days ahead. Coconut cream thickens things up, but if I want something lighter, I stick with coconut water.

Serving in a rocks glass just feels right for sipping slow. Sometimes I skip the garnish if I’m in a rush, but honestly, that toasted coconut on top is worth the extra minute.

Tasting Notes

So, right off the bat, the first sip hits with this smooth mix of sweet and smoky. There’s something about the toasted coconut—it brings this mellow nuttiness that kind of takes the edge off the whiskey.

It’s warm, definitely, but not in a way that knocks you over.

The vermouth? It gives just enough sweetness, sort of weaving in with the coconut instead of fighting it. I have to say, the bitters do a nice job—they cut through, keeping things from getting cloying.

Texture-wise, it’s silky. The coconut infusion adds this subtle richness that sneaks up on you. And honestly, the aroma—there’s this toasted note that hangs around before you even taste it.

I pick up layers here:

• Whiskey: bold, oaky base
• Toasted Coconut: nutty and a touch sweet
• Vermouth: smooth, mellow
• Bitters: sharp, balancing

Each sip stays pretty consistent. Still, I notice the flavors shift a bit as the drink warms up in the glass. Makes you want to take your time and pay attention, you know?