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Food & Wine
Coconut Mojito
Homemade coconut-mint syrup lends cool, quenching freshness to this lime-kissed, delightfully effervescent mojito. Blanching and shocking the mint leaves before infusing them into the syrup preserves their bright color. Use leftover syrup for a whole batch of cocktails and mocktails, stir some into freshly squeeze lemonade, or drizzle it over sliced fresh fruit for a refreshing summer treat. Ten to One distillery CEO/founder Marc Farrell, who shared this recipe, likes to use it as a vehicle for Ten To One’s White Rum, a blend of Jamaican pot-still rum and Dominican column-still rum with zesty flavor, and notes of jasmine and honeysuckle.
Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Lydia Pursell
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