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–+ servings

Toasted Coconut Manhattan Cocktail

Toasted Coconut Manhattan Cocktail Recipe
This toasted coconut Manhattan recipe brings together smooth whiskey, sweet vermouth, and the rich, toasty flavor of coconut for a tropical twist on a classic cocktail.
John
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Serving Size 1 cocktail

Equipment

  • Rocks glass
  • Cocktail shaker
  • Hawthorne strainer
  • Bar spoon
  • Measuring jigger
  • Small skillet or pan
  • Fine-mesh strainer

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

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.

Notes

Sweet vermouth balances the coconut’s richness. Infusing the rum with toasted coconut a few days ahead adds depth. Garnishing with toasted coconut adds aroma and visual appeal.