A Manhattan Made for Summer

If you love Manhattans, you don't have to ditch your drink because you're wearing shorts or sundresses. Instead, try the Coconut Manhattan.

At first sip, it may not seem summery—it's silky and spirit-forward, with warm baking spice. But this gives way to bright citrus oils and a subtle coconut note from infused rum that softens and rounds out the whisky.

The result: A drink that feels both refreshing and familiar, says creator Christopher Lowder, co-founder of Lowder-Tascarella Hospitality. “By introducing coconut in a restrained way, we keep the structure of a Manhattan intact while adding a layer of warmth and approachability that reflects the energy and climate of our region here in southern Florida.” You get the depth of the classic, but with a brighter, more relaxed character. You can find it on the menu at Little Torch in The Shelborne By Proper in Miami Beach, or make it at home.

Coconut Manhattan

• 1 1/2 oz. Weller Special Reserve (or other wheated bourbon)
• 1 oz. chai-infused sweet vermouth (recipe below)
• 1/2 oz. Planteray Cut & Dry (or other coconut-infused rum)
• 2 dashes Angostura bitters
• Orange twist and cherry for garnish

Add all ingredients to a mixing glass with ice and stir until well chilled, about 10 seconds. Strain into a double Old Fashioned glass over a large cube. Garnish with orange twist and cherry.

Chai-Infused Vermouth

• 1 chai tea bag
• 1 cup sweet vermouth

Steep tea bag in vermouth for 10 minutes, then remove. Transfer to an airtight container. Keep refrigerated for up to 1 week.