Tropical Mojito Recipe
Taste the tropics with a flavored mojito! Choose from any of our four flavors for rum: Mango, Pineapple, Coconut, and or Passion Fruit.
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Frequently paired with
The best thing to pair and share with TROPICAL MOJITO
Ingredients
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For one cocktail
Batch (makes 8 cocktails)
Method
For one cocktail
Prepare glass and mint
Place 10 fresh mint leaves in the bottom of a highball or Collins glass. Reserve a small sprig for garnish.
Muddle
Add 0.75 oz fresh lime juice and 0.75 oz simple syrup to the glass. Gently muddle the mint with a muddler (2–4 firm presses and a gentle twist) to release aromatic oils without shredding the leaves bitterly.
Add rum and fruit (optional)
Pour 2 oz flavored light rum into the glass. If using fresh fruit for extra tropical flavor, add about 2 tablespoons of diced mango or pineapple, a tablespoon of passion fruit pulp, or a teaspoon of coconut flakes and gently muddle once just to incorporate.
Ice and top
Fill the glass with crushed ice (about 1 cup). Top with 2 oz club soda or sparkling water. Stir gently 6–8 times with a bar spoon to lift mint and incorporate syrup, lime, and rum without flattening the soda.
Garnish and serve
Garnish with the reserved mint sprig and a lime wedge or wheel. Optionally thread a small piece of the chosen fruit onto a pick and rest on the rim. Serve with a straw.
Batch (makes 8 cocktails)
Prepare batch base
In a pitcher, combine 16 oz flavored light rum, 6 oz fresh lime juice, and 6 oz simple syrup. Stir until blended.
Muddle mint (optional)
Lightly bruise about 80 mint leaves with your hands or in a mortar and pestle to release oils. Add the bruised mint to the pitcher and press gently with a spoon 3–4 times—do not over-muddle to avoid bitterness. Alternatively, keep the mint whole and add to each glass when serving for a brighter appearance.
Add fruit (optional)
If using fresh fruit, fold in about 1 cup diced mango or pineapple, or 1 cup passion fruit pulp, or 1 cup toasted coconut flakes. For best texture, reserve some fruit for garnish.
Garnish and serve
Garnish each glass with a mint sprig and a lime wedge or wheel; add a small fruit piece if desired. Serve immediately with straws.