Spring is officially upon us, and with it comes the realization that warm weather, and summer sunshine is just around the corner (it’s been a long winter in New England!). Today Kim from KimbroughDaniels.com joins us with a classic warm-weather recipe, that we’ll be mixing up all spring (and summer) long!
Last February, I went on an awesome girls’ trip to Miami. It was so fun to be transported from cool, dreary weather to the beautiful, warm beaches of South Florida. We stayed right on Miami Beach in a condo overlooking the gorgeous blue water.
We spent a lot of time on the beach, but we also took some time to visit fun tourist destinations such as South Beach, Little Havana and Millionaire’s Row. In all of these places we sampled local fare and of course, enjoyed a few cocktails.
By far, my favorite cocktail in Miami was the Mojito. The Mojito is well-known for originating in Cuba and for being one of the favorite drinks of Ernest Hemingway. I sampled plain Mojitos, Strawberry Mojitos and the best of all, Coconut Mojitos.
I decided to re-create the coconut version of this iconic South Florida drink using P&M’s Sparkling Mojito Mixer. Not only is this mixer zippy and enticing, but it makes creating your own Mojitos so easy! If you can’t get fresh mint and lime, no worries because this mixer is packed with the flavor of both. Want to go the extra mile and add the fresh ingredients? Then you get a true bonus.
I started this round of Coconut Mojitos by making a coconut simple syrup, which is just a traditional simple syrup with canned coconut milk added in. I used equal parts sugar, water and coconut milk.
To make each cocktail, I muddled a little fresh mint and lime in a tall glass.
Then, I poured in equal parts of the coconut simple syrup and white rum. Next, I topped it off with 4 ounces of P&M’s Sparkling Mojito.
The mixer provides the perfect fizzy goodness that Mojitos are known for and the coconut syrup is creamy and sweet. Give this recipe a try and I bet you will be instantly carried to a tropical state of mind.
Originally published on:
- Prep Time: 20 minutes
To Make the Coconut Simple Syrup:
In a small saucepan combine 1/2 cup granulated sugar, and 1/2 cup water. Heat just to a boil and then simmer until sugar is dissolved. Let mixture cool for about 10 minutes. Add in 1/2 cup of canned coconut milk, then cool to room temperature. Refrigerate until time to make your cocktail
To Make the Cocktail:
Muddle mint leaves and lime slices in a tall glass.
Add in rum and coconut simple syrup. Stir well.
Fill glass with ice.
Top off with P&M Sparkling Mojito.
Garnish with additional lime and mint leaves.