Cojito Mojito Wcoconut Rum Food

COCONUT MOJITO

Steps:

• Place mint and lime in a tall glass and carefully muddle together to release the mint oils and fresh juice. Don't grind them up too much or you'll be spitting out tiny pieces of mint!
• Fill glass 1/2 full with ice over the muddled ingredients.
• Fill cocktail shaker with ice. Pour in simple syrup, coconut rum, and cream of coconut.
• Shake for 20 seconds then strain into glass.
• Top off drink with club soda and stir carefully. Adjust to taste with a squeeze of fresh lime juice if you like.
• Garnish with a lime wheel and a sprig of mint. You can also add a dollop of coconut flakes on top!

COCONUT MOJITO

Steps:

• Put the mint, lime juice and Simple Syrup in a pitcher. Muddle for a few seconds to release the flavor from the mint.
• Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine and chill.
• Stir together the sugar and 1 cup water in a medium pot. Bring to a simmer over medium-high heat. Stir to make sure all the sugar is dissolved. Simmer for 1 minute, and then remove from the heat. Cool completely.

COCONUT MOJITO RECIPE

Steps:

• 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.
• In a glass, add the cane sugar and lime juice. Gently stir until the sugar is dissolved.
• Add the mint leaves to the bottom of the glass. Gently muddle the mint leaves with a muddler until the mint leaves release their oils.
• Pour in the coconut rum and coconut water. Stir to combine with the lime, sugar, and mint.
• Fill the glass with ice then top off the drink with club soda.
• Garnish with mint sprigs and lime wedges/slices.

GOOD MOJITO

Steps:

• Muddle the lime juice, sugar, and mint leaves together in the bottom of a cocktail glass until the mint has broken down a bit, about 1 minute. Fill the glass with ice cubes. Add the rum and soda water over the ice. Pour the mixture back and forth from from the glass to another glass to mix. Garnish with the lime wedge and enjoy.

COCOJITO (FROZEN MOJITO)

Steps:

• Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glasses and garnish each with a mint sprig and lime wedge as desired.

COCONUT KETO MOJITO RECIPE

Steps:

• Add water, sweetener, and coconut flakes to a small saucepan and bring to a boil. When the liquid starts to reduce and look syrup-y, remove pan from heat and set aside.
• While simple syrup cools, cut your lime in half. Squeeze the juice from one half into your cocktail glass and keep the other half of the lime for garnish.
• Add a generous pinch of mint leaves to glass.
• Pour your homemade simple syrup into glass and muddle with the mint and lime juice.
• Fill glass with ice, add rum, and top with sparkling water.
• Garnish with a fresh lime slice and a sprig of mint leaves.

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.

COCONUT MOJITOS

Steps:

• Add the mint leaves, lime wedges, and light brown sugar to a cocktail shaker. Muddle, then pour in the rums and cream of coconut.
• Fill the shaker with ice, then seal and shake vigorously until chilled and well-combined.
• Strain into an ice-filled glass and top with seltzer water or club soda. Garnish with additional lime and mint. Serve immediately.

COJITO (MOJITO W/COCONUT RUM)

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.

COCONUT BLUEBERRY MOJITO RECIPE WITH STRAWBERRIES

Steps:

• Divide the lime slices and mint leaves between 2 highball glasses and use a muddler to muddle them together until the limes have released their juices and the mint is broken down.
• Divide the monkfruit (I like 2 tsp per mojito, but you can start with less if you like) between the 2 glasses, as well as the blueberries and strawberries. Muddle again until the fruit is mostly broken down, but still has a few chunks.
• Divide the rum and the coconut water between the 2 glasses and fill up with ice.
• Stir well and SIP!

COCONUT WATER MOJITO WITH FROZEN RASPBERRIES

Steps:

• Cut the lime in half. Squeeze the juice from one of the halves, and cut the other one into bits. Divide both the lime bits and the lime juice between the two glasses. Add 1 tsp sugar per glass.
• With a pestel or other similar object crush the lime and sugar mixture in order to extract some of the juice and essential oils from the lime zest. Work it for a minute, so that the sugar will also partially dissolve.
• Clap the mint sprigs between your hands and place them along the side of the glass. Add the frozen raspberries, then top with crushed ice until you reach about 3/4 of the glass.
• Pour the coconut rum over the crushed ice and finally top with coconut water. Serve with extra mint leaves as garnish (optional).