Coconut Mint Martini
Recipe and photo by Tami Ganeles Weiser
Prep Time: 5 minutes Chilling Time: 2 minutes Cook Time: 0 minutes
If you’re looking for a way to liven up your martini, cream of coconut adds a mellow note, and mint gives it a light freshness. Altogether yummy.
2 tablespoons sweetened cream of coconut
¼ cup toasted coconut (see Kitchen Tip)
2 to 4 large fresh mint leaves
¼ cup granulated sugar
3 large or 4 small fresh mint leaves
5 ounces vodka
½ ounce dry vermouth
2 teaspoons sweetened cream of coconut
1 cup ice, divided
- Prepare the glasses: Pour the cream of coconut into a shallow bowl. Pour the toasted coconut into a second shallow bowl. Holding the martini glasses upside down, dip the rims into the cream of coconut and then into the toasted coconut. Place in the freezer for 1 to 2 minutes to allow the coconut and cream to solidify.
- If you wish, make the garnish: Pour the sugar into a shallow bowl. Roll the mint leaves gently in the sugar. Thread 1 or 2 leaves on each toothpick
- Prepare the martinis: Place the mint in the bottom of a shaker. Add 1 ounce of the vodka. Muddle the vodka and mint by mashing gently, until the mixture becomes very fragrant. Add the remaining 4 ounces of vodka, the vermouth, and the cream of coconut, and stir well until fully incorporated. Add ½ cup of ice, cover, and shake well. Divide the remaining ice between the chilled glasses. With a fine-mesh strainer, strain the martini into the glasses. Garnish with the candied mint leaves and serve immediately.
- Toasted shredded coconut is available in stores, but it’s easy to do yourself. Preheat the oven to 375°F. Scatter the coconut evenly on a rimmed baking sheet and bake, mixing every 3 minutes and watching carefully to make sure that it does not burn, for a total of about 9 minutes, or until lightly browned. Note that sweetened coconut will toast a little faster than unsweetened, so adjust the timing accordingly.