Coconut Mint Mojito Recipes
COCONUT MOJITO
Make and share this Coconut Mojito recipe from Food.com.
Provided by Kitchen Witch Steph
Categories Beverages
Time 3m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 5
Steps:
- Muddle mint in lime juice and sugar in a mixing glass.
- Add ice and pour coconut rum over ice.
- Dip the rim of an iced martini glass in shredded coconut.
- Shake and strain cocktail into glass.
LIME AND COCONUT MOJITOS
Steps:
- Combine the sugar, lime zest and 1/4 cup water in a small saucepan. Bring to a boil, stirring a few times until the sugar is dissolved. Chill completely before making the mojitos.
- Add the mint and 1/4 cup of the chilled lime syrup to a pitcher; muddle with a wooden spoon to bruise the mint. Add the coconut water, lime juice, white rum and coconut rum and stir to combine. Refrigerate, covered, for at least 30 minutes to let the flavors meld.
- Fill four glasses with ice, then fill by three-quarters with the rum mixture. Top off with lime club soda. Garnish with torn mint and serve.
COJITO (MOJITO W/COCONUT RUM)
Make and share this Cojito (Mojito W/Coconut Rum) recipe from Food.com.
Provided by Bev I Am
Categories Beverages
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a pitcher, add the mint, sugar, and lime juice and muddle with a wooden spoon to crush the mint leaves.
- Stir in the rum, making sure the sugar has dissolved, then add 4 cups of ice.
- Top each tall glass with club soda and garnish with lime slices and make sure some mint goes into each cocktail.
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5/5 (1)Total Time 15 minsCategory Rum
From foodandwine.com
5/5 (1)Total Time 15 minsCategory Rum
- Bring a medium saucepan of water to a boil over high. Add mint leaves; boil until vibrant green, about 30 seconds. Immediately transfer to a large bowl filled with ice water. Let mint leaves stand in ice bath until completely chilled, about 2 minutes. Remove mint leaves from ice bath, and transfer to a plate lined with paper towels; gently pat leaves dry. Stir together 1 cup hot water, sugar, coconut cream, and blanched mint leaves in a medium bowl until mixture is combined and sugar is dissolved. Let mixture stand until completely cool, about 5 minutes. Pour through a fine wire-mesh strainer, and discard solids. Store syrup in an airtight container in refrigerator up to 1 week.
- Combine rum, lime juice, and 1 tablespoon coconut-mint syrup in a Collins glass filled completely with ice. Top with club soda. Gently stir, and garnish with a mint sprig and a lime wedge.
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