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Tropical Herb Coconut Cooler

A refreshing and aromatic tropical cocktail served in a real coconut shell, infused with fresh basil and rosemary.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 1 coconut
Course: Cocktail, Drink
Cuisine: Summer, Tropical
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Base
  • 1 fresh young coconut hollowed out
  • 2 oz white rum optional
  • 4 oz fresh coconut water reserved from coconut
  • 1 tbsp lime juice freshly squeezed
  • 0.5 oz simple syrup
Aromatics and Garnish
  • 2 sprigs fresh rosemary
  • 5 leaves fresh basil
  • 1 dried blood orange wheel
  • 1 cup crushed ice

Equipment

  • Coconut opener or heavy knife
  • Cocktail Shaker
  • Muddler
  • Bamboo straw

Method
 

  1. Carefully open the top of the coconut and drain the water into a container.
  2. Muddle fresh basil and one rosemary sprig with lime juice and syrup in a shaker.
  3. Add rum and 4oz of coconut water to the shaker with a handful of ice.
  4. Shake well for 15 seconds until chilled.
  5. Fill the empty coconut shell with fresh crushed ice.
  6. Strain the cocktail into the coconut shell.
  7. Garnish with remaining rosemary, basil, and the dried orange wheel.

Notes

For a non-alcoholic version, replace rum with extra coconut water or sparkling club soda.