Coco-Mojito with Sugar Cane Swizzle Stick
Coconut water from 1 Young Coconut (about 2 cups; reserve coconut shell to use as serving vessels, if desired)
6 Fresh Mint leaves (plus sprig for garnish)
1 tablespoon sugar (or 1 to 2 tablespoons simple syrup)
4 tablespoons fresh lime juice
1 Frieda’s Sugar Cane Swizzle Stick
Ice cubes (to fill glasses or coconut shells)
2 ounces light rum
Slice of lime for garnish
In cocktail shaker, muddle mint leaves, sugar, lime juice, and sugar cane swizzle stick until fragrant. Remove swizzle stick. Stir in coconut water and rum. Add ice to 2 tall glasses or coconut shells. Add mojito mixture with a splash of club soda to taste. Garnish with swizzle stick, mint sprig, and/or lime wedge.
Source: Frieda’s Inc.