Marisa Chafetz / Supercall

Gin • Dry
Coconut Martini

A Coconut Martini shouldn’t be a sugary monstrosity. It should be refined and refreshing—a sophisticated cocktail that just happens to be beach-ready, like a really stylish cover-up. This shockingly loyal take on a Martini is bright and subtly tropical, with the same boozy power of the original stirred and strong sipper. And it’s seriously easy to make.  

To harness the flavor of coconuts without using thick and sugary coconut cream, we opted instead for a light, silky coconut water (one made without any artificial sweeteners or additives like Vita Coco, CoAqua or Harmless Harvest) and paired it with an herbal London Dry gin. Garnished with orange zest and a cucumber wheel, this easy-drinking ‘Tini is floral, crisp and way too easy to gulp down—remember, it is still a real Martini, so take it slow.

The Essentials

Coconut Water
The Details
Contributed by


2 oz London Dry Gin
1 oz Coconut Water
Large swath of Orange zest
Cucumber Wheel, for Garnish (sliced thin)


  • Add gin and coconut water to a mixing glass.
  • Add cubed ice to the glass and stir.
  • Using a julep strainer, strain the cocktail into a chilled coupe glass.
  • Using a Y-peeler, peel a large swath of orange zest. Express the peel over the cocktail, rub the edge of the glass and discard.
  • Garnish with a wheel of fresh cucumber dropped into the drink.