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
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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