Coconut Mojito
A creamy riff on the Cuban classic using coconut rum and mint.
Base spirit
Coconut rum
Style
Highball
Glassware
Highball glass
The Coconut Mojito (or Cojito) modifies the standard Mojito by splitting the base between white rum and coconut rum (or using coconut rum entirely) and often adding a splash of coconut cream. The mint's freshness cuts through the coconut's richness, preventing the drink from becoming heavy. It offers a profile similar to a sparkling Piña Colada but with the herbal lift of a highball.
Ingredients
Servings
- • 1.5 oz coconut rum
- • 0.5 oz white rum
- • 0.75 oz fresh lime juice
- • 0.5 oz cream of coconut
- • 8-10 mint leaves
- • Soda water
Did you know?
“This variation became a staple in South Florida and Caribbean resorts in the 2000s, bridging the gap between the refreshing Mojito and the rich Colada.”
Source:Miami cocktail trends; Imbibe
Bartender's Note
Clap the mint before adding to release oils; adding a splash of coconut water can lighten the texture.
How to make the Coconut Mojito
- 1Muddle mint and lime juice in a highball glass
- 2Add coconut rum, white rum, and cream of coconut
- 3Fill with ice
- 4Top with soda water
- 5Stir well to lift the mint
- 6Garnish with a mint sprig
