Coconut Rum Mojito

We love to serve these mojitos with our favorite mahi mahi tacos and cilantro lime rice or grilled shrimp tacos. It’s great with any light appetizer or lunch, or fantastic all by itself. If you love coconut or mojitos, you’ll want to give this cocktail a try!

If you’d prefer a non-mojito based cocktail, try our Rum Mixed Drinks, a Bourbon Smash, an Espresso Martini, or a Strawberry Paloma.

How to Make a Coconut Mojito:

1. Place the mint leaves and granulated sugar into a drink shaker.
2. Use a muddler to bruise the mint and bring out the oils.
3. Add some ice, coconut rum, simple syrup, club soda, and lime juice.
4. Shake gently to combine.
5. Serve coconut rum mojitos in individual glasses over ice.

Coconut Mojito Tips and Variations:

• To make this a “coconut mojito,” we used coconut rum. If you want something a little stronger, try using a white or silver rum in place of the coconut rum. You’ll lose the coconut flavor unless you add some coconut water or other coconut flavored liquid.
• Club soda is my pick for mojitos, because it adds a little carbonation to the cocktail without adding extra ingredients. Tonic water, lemon-lime soda, or seltzer water can also be used. Just keep in mind that using something like lemon-lime soda will change the flavor of the mojito. To add more coconut flavor, try adding coconut water in place of the club soda.
• My personal pick is to use a little sugar to help break down the mint leaves, then use simple syrup to sweeten the mojito. If you’d prefer to use a different type of sweetener, swap out the granulated sugar used to make the simple syrup and make it with honey, agave nectar, or your favorite sugar alternative instead. Try adding a flavored simple syrup, like blackberry simple syrup to give these coconut rum mojito a different flavor variation.
• Fresh lime juice is the way to go, but bottled lime juice will work in a pinch.
• The mint and sugar can be muddled directly in individual glasses, and the remaining ingredients mixed in a drink shaker. Then, pour the drink over the mint leaves and ice that are already in glasses. I’ve prepared it both ways, and both ways are great!

Storage Recommendations:

Room Temperature: Coconut rum mojitos are best enjoyed immediately. Don’t leave them at room temperature too long; otherwise, the ice will water down the mojitos.

Refrigerator: If you need to pop the mojitos back in the fridge for a few minutes or make a large batch ahead of time, they will hold for 30 minutes to an hour. Just be aware that the mint leaves will begin to wilt. I’d hold off on adding any ice until you get ready to serve the drinks.

Freezer: I don’t recommend freezing the mojito unless you wanted to turn it into something like our Tropical Booze Cubes. Then it would be like having mojito ice cubes.

Other recipes you may love:

• Key Lime Martini
• Easy Frozen Daiquiri
• Blueberry Mojitos
• Simple Margarita Recipe
• Apple Cider Martini
• White Russian
• Painkiller Drink