Jelly jars I clean and saved.
It has been raining in New York and I can only think about the summer days that recently left us for the cooling fall days. I choose a favorite drink every summer and this year it is a coconut mojito. Since there are a few warm days mixed in with gusty chilly days, I figure I could get away with a tropical drink for a week or so longer. The mojito is a traditional Cuban drink that consists of mint leaves, lime, white rum, and sugar. I used a Jamaican white rum from the company J. Wray and Nephew. If you do not chest hairs man or woman this rum will give it to you. It is a powerfully 63 percent proof liquor. A shot of this rum straight is for the daring and crazy. Anytime my mother or family visited Jamaica they toted back a bottle of this rum from the duty-free shops in the Jamaican airport. (PS – Feel free to use less rum! I proportioned it for this recipe but it’s still a high proof rum!)
The lime brings out the brightness of the mint and gives you a tangy tickle on your tongue. The recipe calls for 2 tablespoons of simple syrup that you can make ahead of time. It is a 1 parts water to 1 parts sugar ratio. I warmed water in the microwave and melt in the sugar. Most recipes call for you to boil the mixture in a saucepan and cool.
Pouring in simple syrup.
I used the end of my wooden spoon to muddle the lime, mint, ice cubes, and simple syrup.
I went to Thailand over the summer with a group of my close girlfriends. We had constantly had coconuts in our hands. How beautiful is it to drink straight from a coconut without the worry of high fructose corn syrup, preservatives, harmful additives, and salts. I thought the coconut flavor was an appropriate spin for this drink. Coconut water should be available in your grocery store. I love the cans that have actual coconut flesh in it. Tiny bits of coconut adds a juicy caviar texture to the drink.
I found these cute wooden spoons in a Thailand market.
Coconut Mojito
Cuisine: Cuban drink
Author: seasoningbottle
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 2
Summer is over but we can still enjoy this mint and lime drink into the fall season
Ingredients
12 mint leaves
1 lime cut into wedges
2 tablespoon simple syrup
1/2 cup coconut water
2 tablespoons Jay Wray & Nephew White Rum (63% proof)
-or- substitute for lighter proof white rum
Instructions
In a jar muddle mint leaves, juice of lime, and lime wedges together.
Add simple syrup and ice. Muddle together.
Pour in coconut water and rum and stir with spoon.
Garnish with additional mint leaves.
Love,
Briana