Raspberry Coconut Mojito Cocktail
Fresh raspberries, mint, and creamy coconut meet classic mojito lime and rum for a bright, tropical twist that’s easy to shake up and refreshingly balanced.
Equipment
- Cocktail shaker
- Muddler
- Highball or cocktail glass
- Measuring jigger
- Bar spoon
- Small strainer
- Knife and cutting board
- Ice cubes
Ingredients
- 6-8 fresh raspberries
- 8-10 leaves fresh mint
- 1 oz lime juice freshly squeezed
- 2 oz white rum
- 1 oz simple syrup or sugar syrup
- 1 oz cream of coconut or coconut cream
- club soda splash, or use coconut water
- ice cubes for shaking and serving
- mint sprig, raspberries, or lime wheel for garnish
- toasted coconut flakes optional, for rim with sugar
Instructions
- Add raspberries and mint to a cocktail shaker and muddle gently to release juices and aromas.
- Pour in lime juice, simple syrup, white rum, and cream of coconut.
- Fill the shaker with ice and shake about 10 seconds until well-chilled.
- Strain into a chilled highball or cocktail glass filled with fresh ice.
- Top with a splash of club soda (or coconut water) and stir gently.
- Garnish with a mint sprig, extra raspberries, or a lime wheel. Optionally rim the glass with sugar and toasted coconut flakes before pouring.
Notes
Use fresh mint for the brightest flavor, and avoid over-muddling to prevent bitterness. Cream of coconut gives a richer, smoother body than coconut milk. For a lighter drink, swap some rum for coconut water. Batch the base in a pitcher for parties and add soda just before serving.