Deez Nutz Recipe

Chill glass

Place a highball or hurricane glass in the freezer or fill with ice water to chill while you prepare the cocktail.

If using toasted coconut flakes, lightly toast 1 teaspoon coconut flakes in a dry skillet over medium heat for 1–2 minutes until fragrant; set aside to cool.

Muddle mint and syrup

In a sturdy cocktail shaker or mixing glass, place the fresh mint leaves and the coconut syrup. Gently muddle 6–8 of the leaves with the syrup and lime juice — press to bruise the leaves and release aroma, but avoid shredding them into tiny pieces.

Add spirits

Add 2 oz Captain Morgan Coconut Rum and 0.5 oz light rum (if using) and the remaining 1 oz fresh lime juice into the shaker with the muddled mint and syrup.

Add ice and blend

Add 1.5 cups crushed ice to a blender, pour the shaken mixture (or transfer the contents of the shaker) into the blender, and pulse/blend on high for 6–10 seconds until the mixture is smooth but still slushy. Avoid over-blending to prevent dilution.

Taste and adjust: if it needs more sweetness, add up to 0.25 oz more coconut syrup; for more acidity, add a splash more lime juice and pulse once.

Discard the ice/water from the chilled glass (if used). Fill the glass with the blended slushy cocktail.

If desired, top gently with 1 oz cold club soda for a lighter, fizzed finish.

Garnish with a sprig of fresh mint, a lime wheel or wedge on the rim, and a light sprinkle of toasted coconut flakes on top. Serve immediately with a straw.