I first had a Coconut Mint Mojito at this place called Havana, which was right by former work. We just happened upon the place one day (after a long tough day) and I tried their Mojito. They had several different kinds but I thought the coconut one sounded best. It was absolutely delicious. Since then I've been wanting to try to make them myself. I did some investigation on the webby, web and found a few possibilities here and here. So off I went experimenting...
Sorry the first one was drank before I could take a photo. See this was all that was left...
Judging by the empty glass, we got it right on the first try!
But here's a pic of the second batch.
Here's the recipe:
Coco-Mint Mojito (makes two or one large one)
4 T confectioners sugar
15 mint leaves (preferably spearmint)
juice of 1 lime
4 oz Malibu Rum
4 oz coconut milk
seltzer
ice
Muddle the mint leaves and the sugar together in a cocktail shaker. You can use an official muddler or the handle of a wooden spoon (we chose option 2). Add the lime and rum. Shake. Fill shaker halfway up with ice. Add the coconut and shake. Strain into serving glasses and top off with seltzer. Top with a sprig of mint if you want to get all fancy pantsy (but you might not want to waste your mint on fancy stuff-you will probably want to save it for additional batches).
I think you could also use a simple syrup instead of the confectioner's sugar. I would start with 2T and see how it goes. Simple syrup is very simple to make (hence the name). You take equal amounts of sugar and water. Heat them until the sugar has dissolved. Cool and then store in the refrigerator. Simple syrup is handy to have around for cocktails. But it is also nice to have around to moisten cake with. You can even add a little flavoring to the simple syrup such as vanilla, Chambord, Contrieu etc depending on the type of cake you are flavoring.
Now I could definitely see this as a drink that we will be drinking this summer. Thank goodness our drinking will be limited by the amount of mint that our garden will produce or this might be very dangerous! And thank goodness the lime shortage seems to be over as I was able to purchase a whole bag of them this past week without breaking the bank.
Sorry the first one was drank before I could take a photo. See this was all that was left...
Judging by the empty glass, we got it right on the first try!
But here's a pic of the second batch.
Coco-Mint Mojito (makes two or one large one)
4 T confectioners sugar
15 mint leaves (preferably spearmint)
juice of 1 lime
4 oz Malibu Rum
4 oz coconut milk
seltzer
ice
Muddle the mint leaves and the sugar together in a cocktail shaker. You can use an official muddler or the handle of a wooden spoon (we chose option 2). Add the lime and rum. Shake. Fill shaker halfway up with ice. Add the coconut and shake. Strain into serving glasses and top off with seltzer. Top with a sprig of mint if you want to get all fancy pantsy (but you might not want to waste your mint on fancy stuff-you will probably want to save it for additional batches).
I think you could also use a simple syrup instead of the confectioner's sugar. I would start with 2T and see how it goes. Simple syrup is very simple to make (hence the name). You take equal amounts of sugar and water. Heat them until the sugar has dissolved. Cool and then store in the refrigerator. Simple syrup is handy to have around for cocktails. But it is also nice to have around to moisten cake with. You can even add a little flavoring to the simple syrup such as vanilla, Chambord, Contrieu etc depending on the type of cake you are flavoring.
Now I could definitely see this as a drink that we will be drinking this summer. Thank goodness our drinking will be limited by the amount of mint that our garden will produce or this might be very dangerous! And thank goodness the lime shortage seems to be over as I was able to purchase a whole bag of them this past week without breaking the bank.
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