Skip to main content

Coconut Mojito

By

Last weekend, we tried to watch all of the Pirates of the Caribbean movies in preparation for watching the most recent installment. We didn't get to all of them, but I did manage a dinner with some Caribbean flavors. And that required rum. 

"Why is the rum always gone?" asked Captain Jack.

Ummm...because it makes yummy cocktails. Duh.

In all seriousness though, rum is not my drink of choice. I prefer bourbon, but Jake likes rum. So, I obliged. I made traditional mojitos, then tried a coconut version. Cheers!


Ingredients

  • 8 to 10 organic mint leaves + more for garnish
  • 1 T freshly sqeezed lime juice
  • 1 t organic granulated sugar
  • 2 oz rum
  • 2 oz coconut milk
  • splash of sparkling water
  • Also needed: ice, cocktail shaker

Procedure
Muddle together the mint leaves, lime juice, and sugar in a cocktail shaker. Add ice and stir in the rum and coconut milk. Shake and strain into a glass. Top off with sparkling water and garnish with a sprig of mint. Cheers!


We still have to watch number 4. I might just have to make another batch of these this weekend. Stay tuned.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more