Coconut Mojito Recipe

Coconut Mojito recipe — The mojito that traded its Cuban passport for a tropical vacation and never looked back. Made with white rum. Originally from Cuba.

I'm the beach bum cousin of the classic mojito who discovered coconut water in Costa Rica and made it my whole personality. I'll transport you to a hammock between palm trees even if you're drinking me in a basement apartment. Warning: I may cause spontaneous ukulele purchases.

Coconut water was so prized by traders that it was called 'liquid gold' in ancient Sanskrit texts. During WWII, coconut water was actually used as emergency IV fluid when medical saline ran low in the Pacific theater.

Born from the classic Havana mojito, this tropical twist gained popularity in the 1980s when coconut products flooded American tiki bars. Bartenders in Miami's South Beach scene perfected the blend, creating the ultimate Cuban-Caribbean fusion drink.

Ingredients

• 2 oz white rum
• 1 oz cream of coconut
• 0.75 oz fresh lime juice
• 8-10 leaves fresh mint
• 3 oz coconut water
• 2 oz club soda
• 1 cup crushed ice

Instructions

1. Gently muddle mint leaves in the bottom of highball glass.
2. Add rum, cream of coconut, and lime juice to glass.
3. Fill glass with crushed ice and stir gently.
4. Top with coconut water and club soda.
5. Garnish with mint sprig and lime wheel.

Category: cocktail | Difficulty: easy | Base spirit: white rum | ABV: 12.0-15.0%

Origin: Cuba