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COCKTAIL - RUM - Sangria's Coconut Mojito
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| Sangria's Coconut Mojito DMN The coconut Mojito from Sangria Published: 21 June 2011 05:57 PM Updated: 22 June 2011 12:23 PM Ingredients | |
| 1 | lime, quartered |
| 3 to 4 large | fresh mint leaves,, (or 6 to 8 small mint leaves) |
| 2 tablespoons | sugar, or to taste |
| 1-1/2 ounces | Castillo Rum, (or your favorite white rum) |
| 1/2 ounce | Bacardi Coconut Rum |
| 1/2 ounce | coconut puree,, (or substitute cream of coconut) |
| Crushed ice | |
Splash of club soda
Directions
Muddle lime, mint and sugar together in a cocktail shaker. Add rums, coconut puree (or cream of coconut) and ice. Shake vigorously to combine. Pour into a glass and stir in a splash of club soda. Makes 1 serving.
Adapted from Sangria Mediterranian Tapas and Bar
Published in The Dallas Morning News on June 22, 2011
Recipe uploaded with Shop'NCook for iPhone.
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