Salted Grapefruit Coconut Julep

1,191 pounds of food waste diverted through our partnership with Wheyward Spirit and our cacao pulp suppliers The classic Derby cocktail on a Caribbean vacation. Lush coconut cream blends with tart, tangy cacao pulp—typically discarded after the beans are harvested—creating the tropical backdrop for our julep-inspired sipper. For this, we partnered with Wheyward Spirit. Their handcrafted, barrel-aged ‘wheyskey’ is distilled from upcycled excess whey, created during the cheese-making process. Its warm, vanilla-oak notes bring depth to our salted grapefruit cocktail, which we churn into the citrusy coconut cream. This julep skips the mint, and the waste, but still goes down smooth.