The Le Coco Is a Coconut Rum-Based Cocktail Infused with Turmeric and Lemongrass

Double the coconut, double the fun.

Marisa Chafetz / Supercall

Although Joséphine Wine Bar in Charleston, SC closed its doors late last year, the spirit of the celebrated bistro lives on through one of it's cocktails, the Le Coco. This recipe, contributed by head bartender Melissa Yard, spruces up Malibu with the addition of homemade ginger syrup and turmeric- and 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.

Sour, Sweet


  • .75 oz lime juice
  • .5 oz ginger syrup
  • .5 oz Drambuie
  • 1.5 oz malibu
  • 1 oz turmeric-lemongrass infused coconut milk
  • coconut flakes
  • lime wedge


Step one

Use a little lime juice to wet the side of a rocks glass. Roll in toasted coconut and set aside.

Step two

Add all ingredients, save for the garnish, to a cocktail shaker with ice.

Step three

Shake and strain into the rocks glass over fresh ice.

Step four

Garnish with a lime wedge.

Contributed by Melissa Yard

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