Pina Colada Mojito Recipe

Chill and build

Chill a highball or Collins glass by filling with ice and setting aside while you gather ingredients. Discard the ice before building or leave a small amount for initial chilling.

In a mixing glass or shaker, place the fresh mint leaves (reserve one sprig for garnish). Add the house lime cordial and optional simple syrup. Gently muddle the mint and liquids 6–8 times — press to release oils but avoid shredding the leaves (you want fragrant oil, not bitter green bits).

Add the New Amsterdam Coconut vodka, coconut milk, and pineapple juice to the muddled mint mixture. Add a handful of ice to the shaker (enough to chill but not over-dilute).

Secure the shaker lid and shake vigorously for 8–10 seconds until the mixture is well chilled and slightly frothy from the coconut milk.

Discard the ice from the chilled glass if you set some to chill it. Fill the glass with crushed ice (about 1 cup).

Double-strain the shaken cocktail into the prepared glass over the crushed ice to keep large mint bits out. If you prefer more mint fleck, use a single strain.

Top gently with chilled soda water (about 2 oz). Use a bar spoon to give one or two gentle lifts to integrate the soda without flattening the bubbles.

Taste briefly; if you prefer it sweeter, stir in up to 0.25 oz additional simple syrup or 0.25 oz more lime cordial and gently mix.

Garnish with a pineapple wedge on the rim, a lime wheel on the side, and a mint sprig slapped between your palms to bloom the aroma, then tucked into the top of the drink.

Serve immediately with a short straw. Encourage the guest to stir lightly before sipping so the mint, coconut, and pineapple stay balanced.