Coco-Mojito with Sugar Cane Swizzle Stick

Name: Coco-Mojito with Sugar Cane Swizzle Stick
Prep time: 10 min
Cook time: PTH
Yield: 2 Servings
Ingredients: 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; Club soda; Slice of lime for garnish

Serving Size

2

Prep Time

10 min

Ingredients

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
Club soda
Slice of lime for garnish

Cooking Steps

1

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.
2

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.

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Coco-Mojito with Sugar Cane Swizzle Stick

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