Eosinophilic Esophagitis Friendly Classic Coconut Mojito
Total time5 min
Prep time5 min
Cook time0 min
4.5(16)
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Learn more →Ingredients
2 servings
- 16 fresh mint leaves, plus 2 sprigs for garnish
- 1 lime, cut into 8 wedges
- 2 tbsp simple syrup
- 3 oz coconut cream
- 4 oz white rum
- 1 cup ice, plus more for serving
- 4 oz soda water, chilled
- toasted coconut flakes, for garnish (optional)
Instructions
- 1
Divide the mint leaves and lime wedges evenly between the two highball glasses. Add 1 tbsp simple syrup to each glass, then muddle firmly until the lime releases its juice and the mint is bruised and fragrant, about 8–10 presses.
- 2
Fill each glass with ice. Pour 2 oz white rum and 1.5 oz coconut cream over the ice in each glass.
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