It’s 5-O’Clock Somewhere: The Coconut Cooler

May 16, 2014

We’re firm believers in cracking a cold one and calling it a day. But sometimes, it’s just as refreshing to roll up your sleeves, break out the bar tools and muddle like you mean it. Starring exotic ingredients (take a bow, ugli fruit juice!) and a homemade coconut-lemongrass syrup, this Thai-inspired treat is well worth the prep time.


WHAT YOU’LL NEED2 oz. vodka
2 oz. ugli fruit juice
½ oz. lime juice
½ oz. falernum
½ oz. coconut-lemongrass syrup (recipe follows)
Dash of grapefruit bitters
Sparkling water (optional)


Coconut-lemongrass syrup
To make the syrup, remove the green ends of two stalks of fresh lemongrass. Slice the remaining white‚ stalks lengthwise and gently smash with the flat side of a knife. Add the crushed lemongrass, one 14 oz. can of coconut milk, ¾ cup of sugar and a pinch of salt to a saucepan over medium heat; bring to a boil. Lower the heat and simmer for several minutes uncovered. Let cool and remove the lemongrass stalks.

Combine all ingredients except sparkling water in a cocktail shaker and fill with ice. Shake vigorously and strain into glasses filled with plenty of ice (our Rain Patted Tumblerswork oh-so-nicely). Top with the sparkling water and congratulate yourself on a cocktail well crafted.

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