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How to make a Coconut Espresso Martini. Brew a fresh shot of espresso and allow it to cool to room temperature. If you're short on time, ensure plenty of ice in your shaker to cool it down. Combine the Coconut Vodka, Kahlua Coffee Liqueur, Baileys Irish Cream, and espresso in a cocktail shaker half full of ice and put it aside. Garnish, Optional
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Tropical Berry Cloud Martini. Replace pineapple juice with 0.5oz of raspberry puree for a berry twist.; Add a splash of coconut water to lighten the drink and enhance the coconut flavor.; Garnish with fresh raspberries.; The raspberry will ferry you to a berry paradise, balancing tartness and sweetness, plus the coconut water keeps the clouds fluffy yet light.
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Toast the coconut: follow these instructions. Remove it from the heat and place it in a single layer on a plate. Add a bit of extra cream of coconut to a separate plate and dip the edge of the rim of the martini glass into it. Then dip the rim into the plate of toasted coconut. Add the vodka, lime juice and cream of coconut to a cocktail shaker.
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Combine Bacardi "Rock Coconut" Rum, Malibu Coconut Rum, whipped cream vodka, coconut cream, and pineapple juice over ice in a cocktail shaker for the main drink. For the rim, use toasted shredded coconut and honey. For an extra touch, drizzle Godiva white chocolate liqueur over the top of the finished cocktail. 7.
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Coconut Martini is a vodka Martini with a splash of cream of coconut, and it's classed as more of a vodka sour than anything else. The only sweetness in this comes from the cream of coconut (not coconut cream!), which is sweetened but isn't nearly as sweet as coconut syrup.. Coconut Martini feels like a nice summer cocktail, especially since.
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COCONUT CREAM MARTINI 1 oz. (30ml) Coconut Vodka 2 oz. (60ml) Half & Half 1 Tbsp Cream of Coconut Honey Coconut Flakes Cherry PREPARATION 1. Rim edge of martini glass in honey and coconut flakes. Set aside. 2. In an ice filled glass combine coconut vodka, half and half and cream of coconut. Shake well until cream of coconut dissolves. 3.
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I like to make a big batch and keep it in the fridge for impromptu happy hours with friends. To make, combine 1/2 cup vodka, 1/4 cup fresh lime juice, 1/4 cup simple syrup, and 1/4 cup coconut milk in a pitcher. Stir well and refrigerate until cold. To serve, pour into glasses filled with ice and garnish with lime slices.
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30 ml (1 oz) Coconut Rum. 30 ml (1 oz) Pineapple Juice. 30 ml (1 oz) Coconut Cream. 1/4 Slice Pineapple Slice. Ice Cubes. Directions: Take all ingredients into cocktail shaker and shake it vigorously. Strain and pour cocktail into chilled martini glass. Slide pineapple slice halfway through the rim and serve.
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Instructions. Fill a cocktail shaker with a handful of ice. Add white rum, vanilla vodka, coconut rum, and cream of coconut. Shake 20 times and strain into martini glass. Garnish with toasted coconut.
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Instructions. Using a cocktail shaker filled with ice, add all ingredients for martinis (vodka, coconut rum, pineapple juice and coconut cream); shake well. Using a paper towel dipped in simple syrup, brush the rims of 2 martini glasses with simple syrup. Roll the dipped portion of the glasses in the shredded coconut.
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Drop a few dashes of bitters onto it, then gently swirl the color into the foam. Try fruit bitters, such as orange or grapefruit. If you prefer, use coconut milk instead of water. Add an extra layer of fruit by muddling strawberries or raspberries in the shaker before adding the other ingredients and ice.
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Fill a cocktail shaker three-quarters of the way with fresh ice. Pour the alcohol and cream of coconut into the shaker. Cover and shake vigorously for 15 to 20 seconds until the outside of the shaker gets ice-cold. Strain into a serving glass and garnish with toasted shredded coconut.
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Coconut lovers, this Coconut Martini is for you! A lightly-sweet, creamy cocktail, intensely flavored with coconut and a hint of vanilla.. For 2 martinis, pour 2 oz cream of coconut, 2 oz of vodka and 3 oz of rum into a martini shaker. Add 1 cup of small ice cubes or crushed ice to the shaker and cover with the lid. Shake vigorously, holding.
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Add milk, whipped cream vodka, coconut rum, and salted caramel vodka to the shaker. Shake vigorously 10-15 sec. Slowly strain the martini mix into the martini glass. Try not to hit the rim, as this will knock off the coconut. Drizzle the caramel sauce on top. Sprinkle extra toasted coconut on top and serve!
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30 ml (1 oz) Cranberry Juice. 1 Orange Wedge cut in small pieces. Ice Cubes. Directions: Take all ingredients (except orange twist) in cocktail shaker filled with fresh ice. Shake thoroughly to chill all ingredients. Strain and pour coconut vodka cocktail into chilled martini glass. Drop few orange wedge pieces in the drink as garnish and serve.
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Compared to many other martini recipes, the coconut martini is relatively light because the two liquors tend to be lower than their standard 80-proof, unflavored counterparts. With a 70-proof vanilla vodka and 42-proof coconut rum, this martini's alcohol content falls around 21 percent ABV (42 proof). That's equal to a straight shot of the rum.