Sugar Rim Coconut Mojito
A creamy coconut mojito with white rum, coconut rum, coconut cream, mint, lime, and a crunchy raw sugar rim.
Equipment
- Cocktail shaker
- Muddler
- Tall Glass
Ingredients
Main Ingredients
- 4-6 fresh mint leaves
- 1 small lime juiced
- 1 oz white rum 2 tbsp
- ½ oz coconut rum 1 tbsp
- 1 oz coconut cream 2 tbsp, shaken well
- 2 tsp simple syrup adjust to taste
- 1 cup crushed ice for serving
- ¼ cup club soda to top
- 1 tbsp raw sugar for the rim
- ⅛ tsp lime juice for the rim
Instructions
Cooking
- Make the rim. Stir the raw sugar and lime juice in a small bowl until it looks like damp sand, then press the moistened rim of a tall glass into it.
- Muddle. In a shaker, gently press the mint with the lime juice just until fragrant.
- Shake. Add the white rum, coconut rum, coconut cream, simple syrup, and a few ice cubes. Shake for about 10 seconds until cold and smooth with no streaks.
- Pour. Fill the rimmed glass with crushed ice and pour the cocktail over it.
- Top and garnish. Add a splash of club soda, stir gently, and garnish with mint and a lime wheel.
Notes
Substitutions: Use all white rum with a drop of coconut extract if you have no coconut rum.
Tips: Shake the coconut cream well before measuring, and chill the glass for 10 minutes first.
Storage: Refrigerate the shaken base for up to 24 hours, shake again, and add soda when serving.