The Mojito Coco Food

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.

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.

THE CLASSIC CUBAN MOJITO

Steps:

• Gather the ingredients.
• In a highball glass, add the sugar, mint leaves, and a splash of the club soda.
• Muddle just enough to dissolve the sugar and release the flavor of the mint.
• Squeeze the juice from the 2 halves of lime into the glass. Drop 1 squeezed half into the glass if you like.
• Add the rum and stir well.
• Fill the glass with ice cubes and top with club soda.
• Garnish with a mint sprig. Serve and enjoy.

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.

MOJITO

Steps:

• Lightly muddle the mint with the simple syrup in a shaker.
• Add the rum, lime juice and ice, and give it a brief shake, then strain into a highball glass over fresh ice. Alternatively, you can use pebble ice instead and gently swizzle it all together.
• Top with the club soda.
• Garnish with a mint sprig and lime wheel.

THE MOJITO COCO

Steps:

• Muddle the mint with the lime juice in a cocktail shaker.
• Add rum, syrup and coconut cream, and shake well with ice.
• Strain into tall glasses and top off with club soda.
• Garnish with extra mint leaves.

THE MOJITO

Steps:

• Add sugar, mint leaves and a touch of soda to a highball glass. Using a muddler, crush the mint leaves and blend the mixture. Add the juices, lime pulp and fill with ice. Add rum and top the glass with soda.
• Serving suggestion: Garnish with a mint leaf and a straw. Encourage guests to stir their drinks with their straws to capture all the sweetness at the bottom of the glass.

VIRGIN COCO MOJITO

Steps:

• Pour coconut syrup and lime juice into a tall glass.
• Add the mint leaves and muddle with a long spoon.
• Add ice and sparkling water.
• Stir gently and enjoy.

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.