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.
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.
Contributed by Melissa Yard