Description
A refreshing tropical mojito with white rum, coconut rum, coconut cream, fresh mint, and lime.
Ingredients
Scale
- 1/2 cup fresh mint leaves, plus extra sprigs for garnish
- 2 tablespoons granulated sugar
- 1/4 cup fresh lime juice (from about 2–3 limes)
- 1/2 cup white rum
- 1/4 cup coconut cream
- 1/4 cup coconut rum (such as Malibu)
- 1 cup club soda, chilled
- Ice cubes
- Lime wedges, for garnish
- Optional: Toasted coconut flakes, for garnish
Instructions
- Place mint leaves and sugar in a sturdy glass or cocktail shaker. Gently press down on the mint leaves with a muddler (or the back of a wooden spoon), twisting slightly. Muddle for 10-15 seconds, bruising the mint but not shredding it.
- Add lime juice and stir well to combine.
- Pour white rum and coconut rum into the glass or shaker. Add coconut cream. Stir well to combine.
- If using a cocktail shaker, add ice cubes to the shaker. Secure the lid and shake vigorously for 15-20 seconds. If not using a shaker, add ice to the serving glass.
- Fill a tall glass with ice cubes. Strain the mojito mixture into the glass over the ice (if using a shaker) or pour the mixture from the muddling glass into the serving glass.
- Top with club soda. Gently stir to combine.
- Garnish with a sprig of fresh mint, a lime wedge, and toasted coconut flakes (optional).
Notes
- Adjust sweetness and strength to your liking by adding more sugar/simple syrup or rum, respectively.
- Experiment with adding other fruits like pineapple, mango, or strawberries. Muddle the fruit along with the mint and sugar.
- For a spicy kick, add a slice of jalapeño to the muddling process.
- For a non-alcoholic version, omit the rum and replace it with more club soda or coconut water.
- For a more intense coconut flavor, use coconut-flavored club soda or add a splash of coconut milk.
- Can be made in a batch ahead of time, but add club soda just before serving.
- Use fresh ingredients for the best flavor.
- Muddle mint, juice limes, and combine rum and coconut cream ahead of time and store in the refrigerator for up to 24 hours.
- Prep Time: 5 minutes
- Cook Time: 0 minutes