COCONUT MOJITOS
Use coconut water in this rum cocktail for a burst of refreshing tropical flavor.
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 4 drinks
Number Of Ingredients 6
Steps:
- Put the mint, lime juice and simple syrup in a pitcher. Muddle the mint leaves with the end of a wooden spoon until crushed. Pour in the coconut water and rum. Add ice to fill the pitcher, and stir to combine. Pour into glasses and garnish each with a lime round, if using.
COCONUT MOJITO
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 4 servings
Number Of Ingredients 7
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.
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.
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- 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.
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