Bacardi Superior and RumHaven Crafted with Coconut, Mint and Fresh Lime. (300 cal)

If using toasted coconut rim, lightly rub one lime wedge around the rim of a highball or Collins glass, then dip the rim into the toasted shredded coconut to coat. Set glass aside.

Prepare glass rim (optional)

Place shredded coconut in a dry skillet over medium heat. Toast, stirring constantly, until light golden and fragrant, 2–3 minutes. Transfer to a small plate to cool before using for the rim.

Toast shredded coconut (if not pre-toasted)

In a sturdy mixing glass or cocktail shaker, place the 10 fresh mint leaves, 2 lime wedges (add the lime wedges after squeezing the fresh lime juice, or include them to extract extra oils), and 15 ml simple syrup. Using a muddler, gently press and twist the mint and lime 6–8 times — just enough to release the mint oils and lime juices without shredding the mint leaves.

Muddle mint and lime

Add 30 ml Bacardi Superior and 30 ml RumHaven to the muddled mint mixture, then pour in 30 ml coconut water. Add the 25 ml fresh lime juice if you did not include the lime wedges for juice while muddling. Fill the shaker or mixing glass with crushed ice (about 1 cup).

Add rums and coconut water

If using a shaker: cap and shake vigorously for 8–10 seconds to chill and dilute slightly. If using a mixing glass: stir briefly to combine and chill. The goal is to integrate flavors while keeping the drink bright.

Shake or build

If you prepared a rimmed glass, fill it with fresh crushed ice. Double-strain (or fine-strain if you prefer less mint bits) the cocktail into the prepared glass over the crushed ice to capture the mint and lime solids.

Strain into glass

Gently top the cocktail with 90 ml club soda. Use a long spoon to give the drink one gentle up-and-down stir to combine without flattening the bubbles.

Top with soda

Lightly clap the mint sprig between your palms to release aromas, then place it on top of the drink. Add a lime wheel to the rim or float it on the surface.

Finish and aromatics

Serve immediately with a straw placed off-center (so the first sip hits mint and lime). Optionally note that the coconut rim adds texture and an extra coconut note; if you skipped the rim, a small extra splash (10–15 ml) of coconut water can be added to increase coconut presence.

Serve

Bacardi Superior (white rum)

RumHaven (coconut rum)

Fresh lime juice

Lime wedges (for muddling and rim)

Fresh mint leaves

Simple syrup (1:1 sugar to water)

Coconut water

Crushed ice

Club soda

Toasted shredded coconut (for rim)

Mint sprig

Lime wheel

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Make Coconut Mojito Recipe in just 10m. Bacardi Superior and RumHaven Crafted with Coconut, Mint and Fresh Lime. (300 cal)

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