pineapple coconut mojitos

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.

makes one cocktail; to scale up, multiply ingredients by number of cocktails needed

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

Sprinkle some shredded coconut onto a small plate. Take a lime wedge and run it around the rim of your glass, then invert the glass onto the plate, twisting the rim in the coconut. The rim should now be lined with shredded coconut. Add several ice cubes to the prepared glass. In a cocktail shaker or pint glass, muddle the 6 mint leaves with lime juice. Add pineapple juice, coconut milk, dark rum, and then stir. Strain into the prepared glass. Garnish with your choice of a pineapple wedge, lime wedge, sprig of mint, or all of the above.

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