Refreshingly Simple Coconut Mojito

Try this refreshing coconut mojito this summer. This classic mojito with subtle coconut flavor is here for you to sip on all summer long.

Love mojito? Me too!

Not too sweet, yet refreshing, it’s one of my favorite summer drinks.

I made a teeny-tiny twist to my classic mojito. A touch of coconut rum adds subtle coconut flavor to this otherwise classic mojito.

For extra minty flavor, I’m using mint simple syrup, which is very easy to make. Simply throw a few mint leaves in hot simple syrup and let it steep for about 15 minutes. It really boosts the mint flavor (read: even more refreshing drink!).

Cheers to a wonderful weekend ahead!

Coconut Mojito

Classic mojito with subtle coconut flavor is here for you to sip on all summer long.

serves: 4 servings

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Ingredients

• ¼ cup 50gr sugar, plus 1 tablespoon¼ cup 50gr sugar, plus 1 tablespoon
• 20 fresh mint leaves20 fresh mint leaves
• ¼ cup 60ml freshly squeezed lime juice¼ cup 60ml freshly squeezed lime juice
• ½ cup 120ml light rum½ cup 120ml light rum
• ½ cup 120ml coconut rum½ cup 120ml coconut rum
• 2 cups 480ml club soda2 cups 480ml club soda
• 2 cups ice cubes2 cups ice cubes

Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

• To make mint simple syrup, in a small saucepan bring ¼ cup of water to a boil. Add ¼ cup of sugar and stir until dissolved. Cook for additional 3 minutes or so, or until the syrup is slightly thickened.
• Throw in half of mint leaves and let it sit for at least 15 minutes.
• In a medium bowl, add remaining 1 tablespoon of sugar and remaining 10 mint leaves.
• Bruise the mint leaves with a muddler.
• Stir in mint simple syrup, lime juice and both rums.
• Pour the mixture into a pitcher with ice and add club soda right before serving.

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Author: Shinee

Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

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This recipe was originally published on June 13, 2014.