Coconut Mojito

If you’re not a fan of the classic mojito, you HAVE to try coconut mojitos! We LOVE coconut so this drink is right up my alley. Not only are they refreshing but they have the perfect hint of sweetness, citrus, mint, and tons of coconut flavor.

Let me show you how I made these mojitos for happy hour!

• For the glass rim. On a plate, combine unsweetened shredded coconut, lime zest, and kosher salt. Run a lime wedge around the rim of the glasses and dip them in coconut salt mixture to coat. Set aside.
• Dissolve the sugar. In a cocktail glass or highball glass, add the cane sugar and lime juice. Gently stir until the sugar is dissolved.
• Muddle the mint. Add the mint leaves to the bottom of the glass. Gently muddle the mint leaves with a cocktail muddler until the mint leaves release their oils (you’ll smell it!).
• Add the rum + Coconutlimeade. Pour in the coconut rum and Coconutlimeade. Stir to combine with the lime, sugar, and mint.
• Add ice and garnish. Fill the glass with ice then top off the drink with club soda. Garnish with mint sprigs and lime wedges/slices.

Ingredients

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For this recipe, we’re turning a Cuban mojito into a coconut mojito by using coconut water + coconut rum!

• Unsweetened shredded coconut + lime zest + kosher salt. This is for the glass rim. Sure, it’s not customary to add a salt or sugar rim to the glass like you do with margaritas. I, however, thought it would be a fun addition!
• Coconut rum. Instead of using white rum like the classic mojito, I recommend a light coconut rum since they’re typically sweeter with the most intense coconut flavor. Don’t recommend the dark coconut rum version.
• Coconutlimeade. a fantastic new twist to tropical flavors.
• White cane sugar. This is our sweetener instead of simple syrup. If you plan on using simple syrup instead of sugar, shake/strain the drink with a cocktail shaker.
• Fresh lime juice. Don’t use bottled juice!
• Fresh mint leaves. For muddling and garnish.
• Club soda. To finish off our drink.