coconut basil mojito

This coconut mojito screams summer. It’s light, spritzy, herby and so refreshing. I love the subtlety that comes with coconut water– it’s a far cry from the in-your-face artificially flavored coconut rums that we all drank too much of in high school. And that’s exactly the point.

This coconut mojito is delicately flavored, clean and zesty. You can mix it up, kick back and relax in the sun. It’s brimming with summer flavors you’ll love: fragrant basil, juicy lime and sweet white rum and coconut water.

It’s like a tropical vacation, without the annoying bits of jet lag and Montezuma’s revenge. Best of all, it’s super easy and quick to make. Read on for more details!

how do you make a coconut mojito?

1. Combine basil, lime juice and simple syrup in a cocktail shaker
2. Muddle basil
3. Add rum, coconut water and ice and shake until chilled
4. Strain over fresh ice and top with soda water
5. Garnish with a sprig of basil and enjoy!

what does a mojito taste like?

A traditional mojito is a light, spritzy drink filled with the flavors of rum, mint and fresh lime juice. It’s lightly sweetened to balance the lime and topped up with soda water. The mojito is a tall cocktail that’s typically served in a highball glass. This keeps the alcohol levels low and not too boozy, which is perfect to go along with a meal or by the pool.

In this coconut mojito recipe, we swap the mint for fresh basil and use coconut water to add a light tropical note. As you would expect from coconut water, the coconut flavor is light and fresh.

For a richer, more coconut-forward flavored mojito feel free to use coconut milk in place of the coconut water. You can even replace 1 oz of white rum with coconut rum if you’d really like to ramp up the coconut flavors!

But we prefer the subtleties and slight green notes of coconut water, and feel it goes especially well with a good white rum and fresh basil.

can I use vodka instead of rum in this coconut mojito recipe?

In a pinch, you can absolutely use vodka in place of rum in this coconut mojito recipe. Vodka, by design, has a much light flavor intensity than white rum. The resulting coconut water mojito will be lighter and more simple. That being said, we love the grassy, green banana notes that come with white rum. As always, use what you’ve got and what you like!

what are the best types of rum for this coconut basil mojito?

My favorite type of rum for this mojito recipe is rhum agricole. It’s made from sugar cane juice, which is fermented and distilled, rather than molasses. The aromas are grassy, floral and fresh. I really love the complexity it adds to this basil mojito, when compared to your average white rum.

An alternative to unaged rhum agricole is an unaged Brazilian cachaça. The base ingredient is also fresh sugar cane juice. And while distillation methods and requirements may vary, the unaged white spirits can be very similar. My suggestion? Try both and see which you prefer!

the easiest way to make a simple syrup:

1. Combine 1/2 cup sugar and 1/2 cup water in a glass measuring cup or jar
2. Microwave for 20 seconds, then stir
3. Repeat microwaving for 20 second intervals, stirring in between, until sugar is dissolved and syrup is clear.
4. Set aside to cool
5. Transfer to a jar and store, covered, in the refrigerator for 1 month

You can make as much or as little simple syrup as you want. Just make sure you use equal parts sugar and water (2 tbsp sugar + 2 tbsp water, 1 cup sugar + 1 cup water, etc) and you’re all set!

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