Cocktail Recipe: Winter Coconut Mojito
Raw coconut milk takes this winter coconut mojito’s game to a whole new level.
Mojitos don’t typically make a lot of sense in December, but when I came across raw coconut milk at our local juice shop, Wonder Press, it got my wheels turning. I’ve wanted to do a coconut cocktail for a while and a winter mojito seemed like a logical (or not) direction to head in.
The coconut milk sold by Wonder Press is raw, which means it is unpasteurized and has a decidedly more vibrant and lively flavor than the straight-out-of-the-box version available at most grocery stores (which, for the record is more closely related to water than coconut). The real deal tastes nothing like the store-bought watery version— it’s super rich, with a distinctly smooth flavor and has a mildly herbaceous and tart finish. The possibilities for cocktail creations seem endless with this new, better version of coconut milk, but alas I hunkered down to focus on the task at hand— winter mojitos.
I had a some fun ideas of what other flavors I wanted to bring into the mix, but in the end kept it simple with the standard mint and citrus to let the coconut shine through (it’s that good). For rum, Montanya (made in Crested Butte, Colorado) was the only choice. The Platino is a barrel aged rum distilled from American sugar cane and later aged in American White Oak barrels that previously held whiskey and Montanya Oro rum. With hints of vanilla and cardamom, it works perfectly with the coconut.
Winter Coconut Mojito
1 oz Montanya Platino Rum
2 oz Raw Coconut Milk
1/4 oz Fresh Lime
1/4 oz Fresh Lemon
3/4 oz Simple
5-8 Mint Leaves
5-10 Pomegranate Seeds
Add citrus, simple, and mint to a cocktail shaker and muddle. Add rum, coconut, and ice. Shake hard for five seconds. Strain into a rocks glass with fresh ice. Sprinkle with pomegranate seeds for an extra-festive garnish.
Bring one cup of water to boil. Remove from heat and mix in one cup of sugar until dissolved. Let cool before using.
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