Double Coconut Mojito
Votes: 3
Time: 15 min.
Complexity: easily
Quantity: 1 party pitcher
Complexity: easily
Quantity: 1 party pitcher
Double Coconut Mojito Cocktail - Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups coconut rum
- 1 can (450 g) coconut milk
- 1 bunch (110 g) fresh mint, plus extra for garnish
- 1 bunch (110 g) fresh basil
- 1.5 cups of sugar
- 1 cup of water
- Juice of 4 limes, plus wedges for serving
- 1 liter of sparkling water
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Recipes with similar ingredients: coconut milk, coconut rum, carbonated water, lime juice, syrup, basil, mint
Cooking the dish according to the recipe:
- Make a herb-infused sugar syrup. Combine the mint, basil, sugar, and water in a saucepan. Cook over medium heat until the syrup becomes clear.
- Strain the syrup into a pitcher. Squeeze the limes. Add rum and coconut milk. Add lime wedges and mint sprigs for color. Pour into highball glasses filled with ice. Top with sparkling water.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
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