• Fresh mint leaves
  8

  Plus extra for garnish
• Lime wedges
  4

  Cut from half a lime
• Simple syrup
  30 ml (1 oz)

  Or adjust to taste
• White rum
  60 ml (2 oz)

  Use a light, clean rum
• Coconut cream
  30 ml (1 oz)

  For richness; use Coco Lopez or similar
• Club soda
  60 ml (2 oz)

  To top off
• Crushed ice
  1

  As needed to fill glass

• Muddler
• Cocktail shaker (optional, for extra frothiness)
• Jigger
• Bar spoon
• Highball glass

1. 1

   Add the mint leaves and lime wedges to a highball glass.

2. 2

   Pour in the simple syrup. Gently muddle the mint and lime together to release the mint oils and lime juice, but don't tear the mint into bits.

3. 3

   Fill the glass with crushed ice.

4. 4

   Pour in the white rum and coconut cream.

5. 5

   Stir gently with a bar spoon to combine.

6. 6

   Top up with club soda.

7. 7

   Garnish with a mint sprig and a wedge or wheel of lime, and if you're feeling fancy, a dusting of toasted coconut on top.

• Brings a creamy, tropical coconut twist to the classic mojito.
• Super refreshing and perfect for summer or any beach-themed gathering.
• Easy to make with just a few ingredients and no special techniques.
• Balances sweetness, acidity, and herbal notes in every sip.
• Looks beautiful and inviting with its muddled mint and coconut garnish.

The Mojito traces its roots back to 16th-century Cuba, where it started as 'El Draque,' a mixture of aguardiente (an early rum), sugar, lime, and mint. Over time, white rum replaced aguardiente, and the mojito became a favorite of Ernest Hemingway and countless vacationers. The Coconut Mojito is a modern riff, likely born from the desire to marry the classic mojito's vibrant flavors with the creamy, sun-soaked essence of coconut so beloved in Caribbean and tropical cocktails.