Pineapple Coconut Mojito

Course: Drinks

Cuisine: Cuban, Fusion, Puerto Rican

Diet: Vegan, Vegetarian

Prep Time: 5

Total Time: 5

Servings: cocktail

Calories: 140kcal

Author: Jazzmine Woodard

A refreshing riff on the classic mint mojito with piña colada flavors

Print Recipe

Equipment

1 Cocktail Shaker
1 muddler or a kitchen spoon
1 jigger or a shot glass
1 highball glass
1 spoon

Ingredients

3 mint leaves
1 teaspoon brown sugar
ice
2 ounces rum
2 ounces pineapple juice
1 ounce coconut milk
¾ ounce lime juice
club soda

Instructions

Add the mint leaves and brown sugar to cocktail shaker then press with muddler to express the mint oils and meld the flavors.
Fill shaker halfway with ice then pour in rum, pineapple juice, coconut milk, and lime juice.
Cover the shaker and shake vigorously until it's chilled to the touch and ingredients are fully combined (about 10 seconds).
Strain liquid into highball glass over fresh ice then top up with club soda. Garnish as desired, serve immediately, and enjoy responsibly!

Notes

Preparation

Because this is a fizzy drink, I don't recommend making it in it advance. Over time, the bubbles from the club soda will go flat and the ice will melt.

For pitcher piña colada mojitos, muddle together one tablespoon of brown sugar or sweetener with 12 mint leaves. Fill the vessel halfway with ice then pour in eight ounces rum, eight ounces pineapple juice, four ounces coconut milk, and three ounces lime juice then top up with about 12 ounces sparkling water and stir to combine.

Nutrition