To some, Malibu might already seem pretty exotic due to its coconut flavor. But Melissa Yard of Joséphine Wine Bar in Charleston, SC takes its faraway flavors up a notch with the addition of ginger syrup and turmeric-lemongrass infused coconut milk. Both the syrup and the infused coconut milk are simple to make, and you’ll be glad you took the time to whip them up when you take your first sip. The honeyed scotch liqueur Drambuie makes an appearance to lend some herbal sweetness, and fresh lime juice gives the drink a tart edge. Roll the rim of the glass in toasted coconut for a treat that both looks and tastes delicious.
turmeric-lemongrass infused coconut milk
.75 oz Lime juice, freshly squeezed
.5 oz Ginger Syrup
.5 oz Drambuie
1.5 oz Malibu Rum
1 oz turmeric-lemongrass infused coconut milk
Toasted coconut flakes, for rim
Lime wedge, for garnish
- Use a little lime juice to wet the side of a rocks glass. Roll in toasted coconut and set aside.
- Add all ingredients, save for the garnish, to a cocktail shaker with ice.
- Shake and strain into the rocks glass over fresh ice.
- Garnish with a lime wedge.
1 Cup White Sugar
1 Cup Water
1 Cup Ginger
1 Bay Leaf
0.5 tbsp Black Pepper
- Add all ingredients to a saucepan and bring to a simmer. Once the sugar has dissolved, remove from the heat.
- Cool and refrigerate overnight. Strain with a fine sieve the next day.
- Makes approx. 2 cups of syrup.
Turmeric-Lemongrass Infused Coconut Milk
15 grams peeled and grated fresh turmeric
1 stalk lemongrass, bruised and chopped
2 cans Coconut Milk
- Add all ingredients to a saucepan. Bring to a low boil, turn off heat and steep for 15 minutes.
- Strain through a chinois into a clean jar.