All the fresh mint and lime of a Mojito, softened by creamy coconut and served ice cold in a coupe instead of a tall glass. It tastes like a beach bar in miniature.
1½ oz
white rume.g. Bacardi · Havana Club · Plantation · Don Q · Flor de Caña
1 oz
coconut liqueure.g. Malibu · Kalani · Bols
¾ oz
lime juice freshly squeezed
¼ oz
simple syrup 1:1 cane sugar and water
8 leaves
mint leaves
Garnish: Mint sprig and lime wheel · Ice: Served up, no ice
Cojito
Fresh mint and lime with creamy coconut sweetness and a clean rum finish. Medium strength.
The Cojito is a modern twist on the Mojito, the Cuban highball of rum, lime, sugar, mint and soda. The name is a blend of coconut and Mojito, and the drink replaces part of the sugar with coconut liqueur. Instead of being built long over crushed ice, it is shaken and strained into a cocktail glass, which makes it shorter and more concentrated.
No creator is documented, and the name is used for several similar recipes, some long and topped with soda. It fits into the large family of Mojito variations that swap in fruit, flavored rum or liqueurs, and it shows how flexible the rum, lime and mint combination is.
A coconut version of the Mojito, made with rum, coconut liqueur, lime, sugar and mint.
This version is shaken and strained without soda, so it is served short like a sour.
Yes. Coconut rum works in place of the coconut liqueur; reduce the white rum slightly.
The perfect sound
Coconut breeze meets minty freshness.
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