The Coconut Rum Mojito – A Twist on Cuba’s Most Famous Island Cocktail
Picture yourself on a sun-soaked beach with waves rolling in and a warm breeze swaying the palms. Now add a chilled Coconut Rum Mojito to your hand, and suddenly that tropical daydream feels a whole lot closer.
Equipment
- 1 Muddle
Ingredients
The Mojito
- 6 Mint Leaves
- 2 Limes 1 Lime cut into 6 wedges lengthwise
- 1 Ounce Simple Syrup
- 2 Ounces White Rum
- 4 Ounces Coconut Rum
- 8 Ounces Coconut water
- 1 Ounce Lime Juice
- Club Soda
- Mint Sprigs for Garnish
To Rim the Glass
- 1 Tbsp Sweetened Shredded Coconut
- 1/2 Tbsp Lime zest
- 2 Tbsp Jet-Puffed Marshmallow Creme or Fluff
Instructions
To Rim the Glass with Coconut
- On a small plate, combine the unsweetened shredded coconut and lime zest.
- On another small plate add the Jet-Puffed Marshmallow Cream and spread it across the plate.
- Place the glass rim down into the Jet-Puffed Marshmallow Cream, then dip the rim into the coconut mixture to coat.
Coconut Rum Mojito
- Muddle the mint leaves, 3 lime wedges and simple syrup in a cocktail shaker, just long enough to release the minty flavor.
- Add the coconut water, white and coconut rums, and lime juice to the shaker.
- Shake well to combine.
- Fill the glasses with ice, then pour the unstrained liquid equally into each glass.
- Top with the club soda and stir.
- Garnish with lime wedges and a sprig of mint.
Tried this recipe?Let us know how it was!