We’ve reached that point in the summer when I brazenly curse the hot days and 90 degree afternoons in our kitchen (yes, 90 degrees, inside), but at the same time I’m celebrating our need for popsicles and cooling afternoon cocktails. About this time last year we were saying “cheers” with The Adeline champagne cocktail (in celebration of our daughter’s birth), so I thought it appropriate to honor that memory and supply you with another recipe for your arsenal of summer cocktails. This drink is a smashing together of a less sweet piña colada and a light-on-the-mint mojito. So take an afternoon off and beat the heat with these delicious pineapple coconut mojitos that will make you want to drink rum like a sailor at sea.
PINEAPPLE COCONUT MOJITO
makes one cocktail; to scale up, multiply ingredients by number of cocktails needed
Ingredients:
1/2 oz freshly squeezed lime juice
approximately 6 mint leaves
2 oz dark rum (or rum of choice)
2 oz pineapple juice
1 oz coconut milk, canned (either full fat or lite will work, just whisk to homogenize)
several ice cubes
lime wedge and shredded coconut for the rim of the glass (optional)
garnish options: lime wedge, pineapple wedge, and/or additional mint
Directions:
Sprinkle some shredded coconut onto a small plate. Take a lime wedge and run it around the rim of your glass
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Dahlia Kitchen 