Key Lime Mojito Recipe
paradise mojito plus pina colada
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Ingredients
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For the Key Lime Mojito Base
For the Piña Colada-Style Coconut Layer
Optional Finishing Touches
Method
For the Key Lime Mojito Base
- 1
Make Key Lime Sugar
In a small bowl, combine the granulated sugar and fresh key lime juice. Stir until the sugar is mostly dissolved to create a tangy lime syrup. If the sugar doesn’t fully dissolve, warm slightly (10–15 seconds) in the microwave and stir again, then cool to room temperature.
- 2
Muddle Mint
Place about 18 of the mint leaves into a large sturdy pitcher. Pour half of the lime-sugar syrup over the mint. Using a muddler or the back of a wooden spoon, gently press and twist the mint leaves 8–10 times — you want to release aromatic oils without shredding the leaves into bits.
- 3
Combine Mojito Base
Add the white rum and remaining lime-sugar syrup to the pitcher. Stir gently to combine. Add the club soda and stir once to incorporate. Add crushed ice to the pitcher to chill (reserve additional ice for serving). Taste and adjust sweetness with up to 2 tablespoons simple syrup if needed.
- 4
Prepare Glasses
If using, rim 6 highball or Collins glasses with toasted coconut flakes: moisten rims with a lime wedge, then dip into the coconut. Fill each glass halfway with crushed ice. Add a few mint leaves and a lime wheel to each glass.
For the Piña Colada-Style Coconut Layer
- 5
Blend Coconut-Pineapple Layer
In a blender, combine the cream of coconut, pineapple juice, light rum, frozen pineapple chunks, and 1 cup ice. Blend on high until smooth and thick, about 30–45 seconds. The texture should be spoonable but pourable — adjust by adding more ice for thickness or a splash of pineapple juice for looseness.
- 6
Chill if Needed
If the coconut layer is too warm from blending, chill in the refrigerator 5–10 minutes or add a few more ice cubes and briefly re-blend to bring temperature down.
Assembly & Finish
- 7
- 8
Garnish and Serve
Top each glass with a small dollop (about 1 tablespoon) of the remaining coconut mixture if you want a floating island of cream. Garnish with a sprig of mint, a lime wheel, and a few toasted coconut flakes. Optionally add 1–2 drops of Angostura bitters to the foam for aromatic contrast. Serve with a straw and a cocktail spoon.
- 9