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This tropical riff on the classic cocktail screams vacay vibes.
About the cocktail
Sandy feet, sunkissed skin, glints of light flickering across a nearby body of water… *happy sigh*. Nothing says holiday mode (or perhaps dreaming about your next holiday) like a decadent, fruity and creamy cocktail. This is where the mouthwatering – and visually appealing – Coconut Mojito comes in. It’s a tropical treat in a glass. This twist on the classic Cuban Mojito marries the cool herbal zing of mint and the tang of lime with coconut's creamy sweetness, creating one super sipper. Rum – or coconut rum, in this case – is the spirit soul of the Mojito, bringing it all together and echoing its Caribbean roots where sugarcane and sunshine reign. While the original Mojito dates back to 16th-century Havana, this coconut riff is a more modern brainwave. The zesty island-inspired upgrade tastes like the love child of the Piña Colada and Mojito, tasting a lot like an island getaway, no passport required.
Watch: How to make a Coconut Mojito
Ingredients
50mL coconut rum 25mL lime juice 20mL sugar syrup 6–8 mint leaves 30mL coconut cream Glass: tumbler or highball Garnish: mint sprig
Method
Add all ingredients, except coconut cream, to the glass Add crushed ice to about 3/4 full, and churn with a bar spoon until the outside of the glass is frosty Slowly pour in the coconut cream to form a layer on top of the drink Gently top with more crushed ice to form a dome so it doesn't ruin the layers Garnish with a spring of mint
Dan’s top tips
Our tutti-fruity version subs in coconut rum (Malibu, in this case) for those lovely desiccated, lightly nutty notes. Then the real fun begins, topping it off with a cloud-like float of coconut cream for a rich texture and eye-catching lush layers. Just ensure you add the cream to your drink slowly and carefully – preferably over the back of a spoon – to get those lovely levels, and so the distinct body and fatty textures hit just right with each sip. Mint is a star player here, and there is a subtle art to handling this aromatic herbal leafy green. The key? A light slap. We know, it sounds a little bonkers, but if you’re too heavy-handed or over-muddle your mint, you’ll lose all that flavour and freshness. Your mint prefers to be gently ‘clapped’ or even gently swiped against the glass to release its aromatic oils and scents. Want to master crushed ice at home? Just toss some cubes in a tea towel, give them a few rhythmic whacks with a rolling pin and, voilà – crushed ice ready to go.
image credits: Shelley Horan (photography), Raye Scerri (videography), Bridget Wald (styling), LSS (production).
