A Mojito with coconut cream replacing the simple syrup.
Why you are pouring this tonight
This is what happens when a Mojito and a Pina Colada meet at a backyard wedding in Cairns and decide they get along. Mint, lime, white rum, coconut cream replacing the simple syrup, soda, ice. Tropical without being a punchbowl mistake. Herbaceous without going lawn-clipping. The drink for the second hour of a long lunch.
Don’t overmuddle the mint. Bruise it, don’t crush it. The aim is to release the oil from the leaves without turning them into bitter chlorophyll. Coco Lopez or Coco Real are the right coconut creams, both available at any decent bottle shop. The thinner-tinned coconut milk you cook with will give you a watery drink. Use Plantation 3 Stars or Havana Club 3 for the rum. Pour into a tall glass, fill with crushed ice, slap-mint sprig on top, lime wheel on the rim, no straw because we’ve decided collectively as a culture that’s enough now.
What to pour it alongside
Cuban-style pork, fried plantains, mango salsa with prawns.
Notes
Don’t overmuddle the mint, bruise, don’t crush. The aim is oil release without bitter chlorophyll.
The recipe
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