Mint and coconut combine to form the Coconut Mojito—a refreshing gulp of rums mixed with the tastes of island living.
I make this drink for two reasons:
- It is delicious. I love mint and I love coconut. Put them together and I’m a happy camper (provided the tent is set up on an exotic beach in the Caribbean).
- I love saying ‘Cojito’.
Mint and coconut are both associated with tropical treats, so it’s a wonder they don’t get paired up as often as they do. No matter, we’re rectifying that with this Coconut Mojito. The original Mojito comes to us from Cuba where it was created in the 1930s. Some claim its forebear is the Draque, a cocktail that included lime and mint and that dates back to the 1500s Havana. Over the years, mixologists the world over have embraced the Mojito (especially those working at places with the word ‘Tiki’ in the name) and have made their own amendments. Now, I’m not sure who thought to add coconut milk and rum but I’m sure glad they did.
What is the Best Rum to Use?
You have a number of options here. First, I recommend including the coconut rum. For that, you’re pretty much looking at Malibu; it’s white bottle is iconic (for those of us who veer towards the sweeter side of cocktails). As for the actual spirit, this recipe uses white rum. That’s because it has a nice, clean, and crisp taste. Its “rum” flavor doesn’t overpower the ingredients it is mixed with, which is ideal for a Mojito. Of course, this is your cocktail and you can add whichever rum you like. You may want to use an amber rum like Mount Gay or Appleton’s, which hail from Barbados and Jamaica, respectively. They have both been aged in oak barrels and come with them a slightly sweet sophistication that will add character to your Coconut Mojito. The only downside is the influence their color will have on the otherwise pure white cocktail. But if taste overrides aesthetics in your mind, then these are the rums you’ll want to try.
- 2 oz. white rum
- 1 oz. coconut rum
- 1 oz. coconut milk
- 1 oz. fresh lime juice
- 1 tsp sugar
- 8 fresh mint leaves
- 2 oz. club soda
- ice cubes
- lime wedge and mint sprig (for garnish)
- In a glass, muddle the sugar and mint leaves. Add the lime juice, coconut milk, white rum, and coconut rum. Fill the glass with ice.
- Top with club soda and stir well until all ingredients are combined.
- Garnish with a lime wedge and a sprig of mint. Serve immediately and enjoy.
Tips & Tricks to Making a Perfect Coconut Mojito
- Stir, don’t shake, your mojito. When you shake, you run the risk of destroying your mint. You also needlessly froth your beverage, dilute its flavors, and oxidize the juice. Oxidizing is bad in this case. It will reduce the freshness of the lime that sacrificed its life so that you may enjoy a tasty drink.
- Chill all your ingredients (and the glass). This is supposed to be enjoyed in sunny climes, remember. You want it as cold as possible for the full effect.
- I think the extra effort to get freshly squeezed lime juice is worth it. It’s a workout, I know, but that taste is miles better than that of the store-bought stuff, which always tastes synthetic to me.
- Want a creamier consistency? I can help with that. Try substituting the coconut milk with coconut cream.
- Lime juice not giving you enough citrusy goodness? Add lime zest in with the sugar and leaves and then get a-muddlin’.
Other Mojito Variations To Try
The Perfect Mojito: Bold statement, I know. But have one sip and then tell me I’m wrong.
Pineapple Arugula Mojito: So fresh, so light. The only thing brighter than these fruity flavor bombs is the sun.
Watermelon Mojito: Another favorite of mine, lovely color and great taste!
Frozen Coconut Mojito: Add the rums and lime juice to a blender with crushed ice. Blend away. Then add it to the muddled ingredients in the glass, top with mint leaves, and enjoy.
Coconut Mojito Mocktail: Omit the rums and use instead coconut water and a bit more lime juice and club soda.