From punchline to premium pour, coconut rum is reclaiming its place in the cocktail kingdom.
Coconut rum has spent far too long as the underdog of the spirits world. Sure, it’s been misunderstood, dismissed as overly sweet, and left to gather dust at the back of the bar cart. Disrespected, even. But with the tiki cocktail revival shaking up bars everywhere, it’s time we reassess – no, defend – this tropical classic. Buckle up because we’re about to make a pretty strong case for coconut rum.
When British liquor exec Tom Yago introduced Malibu in the late ’70s, coconut rum had its golden moment. Piña Coladas ruled the resort-bar circuit, catchy (and yes, cheesy) ad campaigns took over TV screens, and the whole category exploded in popularity. But, as often happens, nostalgia eventually gave way to eye rolls. Coconut rum became the poster child for “too sweet” cocktails, and its reputation as a spirit worth sipping took a hit.
But here’s the thing – underneath the cynicism and memories of sugary, sticky drinks lies an indisputable truth. Coconut and rum? They’re a match made in cocktail heaven. While top-tier bartenders have turned to techniques like fat-washing to bring natural coconut flavour to rum cocktails, artisanal distillers are rewriting the coconut rum narrative entirely.
Forget the syrupy bottles of yesteryear. Premium options like Bavay Distillery’s Coconut Rum and Husk’s Coconut Rum are redefining what coconut rum can be. These bottles lean on natural ingredients to deliver smooth, subtle flavour profiles that feel luxurious, not cloying. Meanwhile, brands like The Grove Distillery and Emperor Lily White Mauritian Rum are levelling up the game by infusing their rums with delightful additions – think warm vanilla, a hint of spice, or even a touch of honey and coffee. Simply put, these are not your uncle’s beach-themed party bottles.
Convinced it’s time for a coconut rum comeback? Here’s how to make the most of the coco-rum renaissance.
Sure, classic rum cocktails like Piña Coladas and Mai Tais are always ready for a coconut kick, but why stop there? Give your next drink extra island vibes by subbing straight rum with coconut rum. Think a Coconut Dark & Stormy or a Coconut Daiquiri.
Want to really shake things up? Take a classic cocktail that’s not typically rum-based and remix it. Swap gin for coconut rum in your Negroni, or trade whiskey for coconut rum to give your Manhattan a tropical twist. I mean, it is an island, right? The world is your coconut.
Got a bottle of OG Malibu hiding in the back of your liquor cabinet? We’ve got some advice: never underestimate a stalwart. Play around with it using different mixers such as sodas with a grown-up bitter twist, or you can even give it a glow-up with a DIY fat wash. Use coconut oil or cream to amp up the coconut flavour and turn it into the star of a next-level Piña Colada.
Whether mixed into a creative cocktail or simply sipped neat, it’s time to toss out those old stereotypes and give this tropical classic the credit it’s always deserved. What are you waiting for? Pop that bottle of coconut rum, and cheers to its well-deserved renaissance.
