Psst. Hey… You! Let’s have a mojito.
Flow with me… I’ve got a situation.
You see, I loves me some mojitos. I’m not even a drinker, yet mojitos make me want to say; “Well, homies – its five o’clock somewhere”!
At like, mad early… Like 7AM.
It’s just one of those things. Mojitos make me feel all tropical and whatnot. And sometimes a sista’ needs to feel all tropical.
So every once in a while I head to this Cuban restaurant by my work hood which makes these really good coconut mojitos. I don’t actually go there JUST for the mojitos. I’m not a lush. Does drinking at noon make me a lush? A little bit, right? Well, whatever – These mojitos are the B.O.M.B. – Don’t judge.
Anywho – For YEARS I’ve wanted to recreate these mojitos home. I take pictures of the mojitos, covert pictures of their drink menu for an ingredients list. Blogger chick stuff, dig?
Then I forget about it…
– Until next time when I take pictures of the mojitos, covert pictures of the ingredients list…
So this past Sunday while taking a stroll down the produce aisle of my local supermarket, I noticed limes were no longer .89 per lime. This can only mean -The Mexican drug cartels and farmers have finally settled their dispute (kinda) and limes are flowing back into the states. Oh, happy day! What better way to celebrate than with a mojito?
You’re feeling me, right?
These mojitos are very, very simple. I’m going the selfish route and will give you the recipe for just one mojito. You can choose to double, triple, quadruple – Or you can sit with your mojito and a magazine. Eye your peeps as they drool, stare, and sip a nice bitter glass of hater-aid, ‘cause you won’t share.
It is truly your choice, homies.
So the mojito making situation: You grab a glass and toss in some sugar, followed by mint. You muddle that jammy until the mint becomes fragrant. Then you add some Coco Lopez. If you want to go for the more organic kind, go for it. I’m feeling junky. Judge me. Then you add rum. I went with a coconut rum, because it’s light and flavorful, followed by a white Bacardi – ‘Cause, yea. I mixed it all and then I topped with seltzer.
Would you like to know what my favorite part of this whole mojito jammy is? It’s the sugar cane garnish. It really is just a chewable garnish, yet sugar cane takes me back to Dominican Republic – Where sugar cane is cut with a machete by a dude who’s always smiling and shit. The mojito is crazy delicious, smooth, tropical – but that sugar cane? It’s a must.
If you’re an island homie, you’ll know what I’m talking about. If you’re not an island homie, you can’t wait to find out.
You feel me… I know.
- 2 tablespoons granulated sugar
- 10-12 mint leaves
- 1 lime cut into quarters
- 2 tablespoons coconut cream I used Coco Lopez
- 2 oz 4 tablespoons coconut rum (I used Malibu)
- 1 oz 2 tablespoons light rum (Bacardi)
- Seltzer water
- Sugar cane piece for garnish optional
- To a 10 oz glass add granulated sugar and mint leaves. Muddle with a muddler or a wooden spoon until the mint is sufficiently mashed and fragrant. To the muddled sugar/mint mixture add 1 piece of the quartered lime. Mash with the muddler to release some of its juice and zest. Add coconut cream, followed by both rums. Stir to combine. Add the 3 remaining lime pieces, ice, and top with seltzer. Garnish with a piece of sugar cane.