King Palm Java Jenny Recipe

Back to Recipes
King Palm Java Jenny Recipe

Created by: Joy Richard, XXXXXXX, Bar Mash, Charleston, SC.

Recipe:

  • 2 ounces Karlsson’s vodka
  • 3/4 ounce ginger-coconut shrub (see recipe page 00)
  • 1/2 ounce Kahlua
  • 2 ounces Barritt’s ginger beer
  • Coffee bean, pineapple leaves and lime swath, for garnish

Directions:

  1. Combine vodka, Kahlua, and the shrub in a mixing tin.
  2. Add ice and shake.
  3. Strain into a copper mug.
  4. Add the ginger beer, then fill with crushed ice.
  5. To garnish, grate a coffee bean over the top of the crushed ice, place a lime swath twisted into a corkscrew on top, and insert three pineapple leaves vertically, in a fan formation.

Ginger-Coconut Shrub:

  • 1 cup candied crystalized ginger
  • 2 cups unsweetened shredded coconut
  • 2 cups champagne vinegar
  • 1 1/2 cups sugar
  • 3 cups water
  • Combine all ingredients, except vinegar, in a saucepan and stir over medium-high heat. Bring to a boil. Reduce heat and simmer for 20 minutes. Add vinegar and simmer 10 minutes more. Remove from heat and let cool completely before straining. 

Inspiration:

This drink has an island influence, inspired by my move from Boston to Charleston, South Carolina. I get to enjoy lovely tropical weather for much of the year, and who doesn’t want a tropical cocktail to enjoy while sitting back and relaxing on the beach in the sun or under the shade of a palm tree swaying in the breeze. I love how coffee and coconut play together as flavors, and ginger seemed a natural addition to this combination — I aspired to use its sharp spiciness to balance the sweetness and and richness of this cocktail.

Joy Richard

Joy Richard

With over 20 years of restaurant experience, Joy Richard has spent more than 12 of those years behind the bar, and over 14 years managing bars in Boston, Massachusetts. In 2007, Richard helped found the Boston chapter of Ladies United for the Preservation of Endangered Cocktails (LUPEC), a classic cocktail society dedicated to the “raising, breeding, and releasing of nearly extinct cocktails into the wild.” More than a social networking organization, LUPEC Boston has raised over $40,000 for local women’s charities since its inception. In October of 2010, as the Beverage Director of the Franklin Restaurant Group, Richard took her passion for great cocktails, spirits, and especially whiskey, to a new level when she opened The Citizen Public House in Boston’s Fenway neighborhood, curating a list of over 200 whiskeys from around the globe. In September 2015, Joy Richard relocated to Charleston, South Carolina, and accepted a position at Bar Mash in the historic Cigar Factory building. Bar Mash boasts the largest collection of American whiskies in Charleston, as well as a creative and innovative craft cocktail program.