How to Get the Coconut to Stick to the Top of a Martini Glass

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Shredded coconut can add exoticism to your favorite classic cocktails.
Shredded coconut can add exoticism to your favorite classic cocktails. (Image: Jupiterimages/Photos.com/Getty Images)

Proper presentation can make or break a cocktail. Just as some professional drinkers see the olive as the defining moment for a martini, others might argue that only real coconut can make an exotic drink truly tropical. Unfortunately, whole coconut works terribly as a garnish. The key to getting coconut to stick to the top of a martini glass lies in shredded coconut. Whether store-bought or home-shred, shredded coconut atop a martini glass provides real coconut for every sip.

Things You'll Need

  • 2 bread plates
  • Rich simple syrup
  • Shredded coconut

Pour 1 to 1.5 oz. rich simple syrup onto a bread plate, spreading the liquid to cover the plate's surface.

Pour 1/2 cup coconut onto the other bread plate, spreading it evenly across the surface.

Gently press the martini glass's lip onto the plate with the rich simple syrup, covering the entire lip and rotating the glass back and forth a few times. If the lip's circumference is larger than the plate's, dip one side of the lip, then rotate the lip until the whole circumference has been wetted.

Gently press the martini glass's lip into the plate with the coconut shavings, covering the entire for 5 to 10 seconds. Rotate the glass back and forth to let the shavings attach. If the glass's circumference is larger than the plate's, then dip one side of the lip into the shavings, slowly turning the glass a few times until the lip is covered.

Set the glass aside for later use.

Tips & Warnings

  • Substitute chocolate sauce or honey for the rich simple syrup or toasted coconut shavings for an extra treat.
  • Make your own rich simple syrup by combining 1-cup boiling water with 2-cup granulated sugar.
  • If the shavings are too large and will not adhere to the glass's lip, give them a quick run in a food processor or blender to make them finer.
  • If chilling the glass, chill before rimming so as not to loosen the coconut.
  • Allow a 1/4- to 1/2-inch space from the top to preserve the coconut-rim.

References

  • "Classic Cocktails: Over 170 Drinks from Yesteryear That You Can Enjoy Today"; Tom Bullock; 2001
  • "Bartending for Dummies"; Ray Foley; 2010
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