Coconaty Mojito Recipe

Prepare glass

Place the highball or Collins glass in the freezer for a few minutes or fill it with crushed ice to chill while you prepare ingredients. Discard any whole ice used only for chilling and keep chilled glass if desired.

Add the fresh mint leaves (10 leaves) and simple syrup (0.75 oz) to the bottom of a sturdy mixing glass or the chilled serving glass.

Pour in the fresh lime juice (1 oz). Using a muddler, gently press and twist the mint leaves with the syrup and lime juice 6–8 times to release the mint oils. Avoid over-muddling which can make the drink bitter.

Add the Bacardi Coco (2 oz) into the glass with the muddled mint, syrup, and lime.

Fill the glass with crushed ice (about 1 cup) almost to the top. If you chilled the glass earlier with whole ice, remove that ice first.

Pour club soda (2 oz) over the ice to lighten and lengthen the cocktail. Gently stir once or twice with a bar spoon to combine layers without smashing the mint further.

Top with an additional small squeeze of lime if you prefer a brighter citrus note (optional). Taste and add extra simple syrup to taste if you prefer sweeter; add in roughly 0.25–0.5 oz as needed.

Garnish with a lime wedge on the rim and a sprig of fresh mint. Clap the mint sprig gently between your palms once to release aroma before garnishing.

Serve immediately with a straw. Sip and enjoy the coconut-forward twist on a classic mojito.

If you made extra simple syrup, store it in a sealed container in the refrigerator for up to 2 weeks.

Rinse and wash mint leaves and dry thoroughly before storing to extend freshness.