Loco Mojito Recipe

Chill glass

Place a highball or Collins glass in the freezer for 5–10 minutes, or fill with ice to chill while preparing the cocktail.

Measure and have all ingredients ready (rum, pineapple juice, piña colada puree, lime juice, simple syrup, club soda). Remove glass from freezer or discard chilling ice.

In a mixing glass or shaker, add the fresh mint leaves and simple syrup. Gently muddle 6–8 mint leaves with 4–6 gentle presses — enough to release fragrant oils but not shred the leaves, which can become bitter.

Add Malibu coconut rum (2 oz), pineapple juice (3 oz), piña colada puree (1 oz), and fresh lime juice (0.5 oz) to the muddled mint in the shaker or mixing glass.

Add a handful of crushed ice (about 1 cup) to the shaker. Cap and shake vigorously for 8–10 seconds to chill and slightly dilute the mix, integrating the piña colada puree with the juices and rum.

Fill the chilled serving glass with fresh crushed ice. Strain the shaken cocktail over the ice, allowing some mint leaves to fall into the glass for aroma and visual appeal.

Top gently with club soda (about 2 oz) to add a light effervescence. Stir once gently with a bar spoon to combine.

Garnish with a pineapple wedge on the rim and a sprig of fresh mint. Optionally clap the mint sprig between your palms before garnishing to release more aroma.

Adjust sweetness by increasing or decreasing simple syrup, or use more pineapple juice if you prefer a less sweet drink. For a stronger coconut punch, substitute part of the Malibu with aged rum (up to 0.5 oz).