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One of the best things about going on vacation is visiting some of my favorite restaurants and getting new drink ideas and recipes.  This Coco-jito is from the Blue Point Grill in Duck, NC.  They don't go handing out their recipes (last year they introduced me to the Southern Boy...one of my favorites) so I go home and figure out the proportions.  This drink took a few trys...but I'm all about 
taking one for the team and sampling large quantities of rum for the sake 
of education.  And I think I finally 
got it right!  


Cheers!  XO  Martha

Coco-jito
2 parts Cruzan Rum
1 part triple sec
1 part Coco Lopez
8-10 mint leaves
1/2 lime
soda to top (2-3 parts worth)
Make sure you stir the Coco Lopez/cream of coconut when you open the can, it tends to separate when sitting on a shelf.  Muddle ripped up mint leaves with the lime juice in the bottom of a shaker.  Add Coco Lopez, Rum and triple sec, and ice.  Shake vigorously and pour into a tall glass.  Top with soda (I used sprite) and use a straw to mix gently.  Garnish with a sprig on mint and a lime wedge.
 


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