My husband and I were in Kauai this past February on Valentine’s Day. At the poolside bar, our waitress informed us of a Valentine’s special drink, called a Coconut Willy.
Being ever so daring, I ordered one. Turns out it was the most delicious pool drink we’ve ever had. (Pool drinks typically translate to overpriced, overly sweet cocktails lacking in alcohol.)
It was so good, I asked the bartender about the drink, and he generously showed me how to make it.
I took a mental video of the process, and duplicated it once back at home when the weather warmed. We couldn’t wait to have them again!
The drink is creamy with coconut and lime flavors. It’s so good it will transport you to a tropical state of mind!
For one drink, or double for two
2 ounces gin (I chose Rangpur gin for more lime flavor)
3 ounces Coco Lopez
Sweet and sour mix, approximately 2 ounces
Place ice cubes in your glass.
Add the gin and Coco Lopez. The Coco Lopez is more tan than white in color.
Stir really well, and then top off with the sweet and sour.
I garnished with a slice of lime.
Alternatively, place the gin and Coco Lopez in a shaker with ice, shake well, and then pour into the glasses. Top with sweet and sour and stir.
I wanted to see if the coconut “blobs,” which show up in the most right photo above, would dissolve better using the shaker method, but they didn’t.
Alternatively, place all of the ingredients in a blender and blend for a frozen variation.
I prefer drinks on the rocks because I can drink them faster. Sadly, that’s the truth.
Here’s the recipe for making a pitcher of coconut willies, based on a 750 ml bottle of gin:
1 – 750 ml bottle Rangpur gin
38 ounces Coconut Lopez
25 ounces sweet and sour mix
note: Two things about this drink. One, we were both surprised that it contained gin – we would have guessed vodka. Secondly, we were both sure that there was lime juice in the drink, and there is no lime at all. If you use regular gin, it will still taste limey! A mystery!