Coconut Mojito
A Mojito lengthened with coconut water. Lighter and tropical.
Muddled · Highball · Medium · about 3 minutes · about 10% ABV
Ingredients
- 8 leaves Mint leaves
- 25 ml Fresh lime juice
- 15 ml Sugar syrup
- 45 ml White rum
- 60 ml Coconut water
- Mint sprig (garnish)
- Lime wheel (garnish)
Method
- Add 8 mint leaves
- Add 25 ml fresh lime juice
- Pour 15 ml sugar syrup into the glass
- Muddle gently
- Add ice
- Pour 45 ml white rum into the glass
- Top with 60 ml coconut water
- Churn
- Garnish
About the Coconut Mojito
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Coconut Mojito FAQ
What's in a Coconut Mojito?
8 leaves mint leaves, 25 ml fresh lime juice, 15 ml sugar syrup, 45 ml white rum, 60 ml coconut water, garnished with mint sprig and lime wheel.
How strong is a Coconut Mojito?
About 10% ABV once mixed with ice, which is 1.3 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Coconut Mojito?
Neither. Muddle the fresh ingredients in the glass, add crushed ice and churn with a spoon.
What glass do you serve a Coconut Mojito in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
