Mango & Coconut Mojito Recipe
Mount Gay Black Barrel Rum churned with Briottet Coconut liqueur, RUBY SOUR mango, lime and fresh mint
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Ingredients
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Cocktail Base
Sweetener / Balance
Herbs & Fruit
Ice & Soda
Optional
Method
Prepare Glass & Muddle
Muddle mint and lime
In a sturdy mixing glass or directly in a Collins/highball glass, place the fresh mint leaves and the lime wedge. Add the simple syrup and RUBY SOUR mango syrup (or mango purée). Gently muddle 6–8 times — press just enough to release oils from the mint and juice from the lime without shredding the mint leaves.
Build Cocktail
Add Mount Gay Black Barrel rum, Briottet Coconut liqueur and fresh lime juice to the glass with the muddled mint and mango mixture. Fill the glass roughly three-quarters with crushed ice.
Using a long bar spoon, gently roll/stir the mixture 8–10 times to combine and chill. This integrates the spirits and syrup without over-bruising the mint.
Finish & Serve
Top the drink with club soda (about 2 oz) to provide effervescence. If using, add 1 dash of Angostura bitters on top for aromatic contrast.
Garnish with a sprig of fresh mint (slap it between your palms first to release aroma) and a mango slice on the rim. Optionally tuck a lime wheel into the glass.
Serve with a straw and a short stirrer. Encourage the drinker to lightly stir before sipping so the soda, rum and mango remain integrated.