Friday could not have come a moment too soon for me this week, and I am so glad that it’s finally here. I started the week on my back in a drug induced haze. Lest you think that was recreational, or that I have tipped over the edge and am on my way to rehab…it was neither. Last week I sliced my finger open on my mandoline and had to get my finger glued back together. It sucked and it hurt. I’ll get to that in a later post. So to say that I am happily off pain killers and looking forward to celebrating the weekend with this coconut mojito in hand, would be a bit of an understatement.
As far as drink recipes go, this has to be one of the healthier one’s I’ve done. Sure, I’ve made a margarita recipe loaded with good for you Vitamin C (from all that fresh citrus fruit) and a martini recipe that included the healthy fats from peanut butter and heart healthy chocolate all in one glass. But this mojito recipe tops them all.
While I’m not going to say that this is some magical health elixir, it does contain alcohol after all, but it’s other ingredients are in their unadulterated (look at me using big fancy words…just trying to amortize those college degrees whenever I can) states and are pretty darn good for you.
Some of the popular drink recipes, for a coconut mojito, use calorie and fat laden coconut cream. This recipe uses coconut water that is much lighter in flavor, and calories, but also contains lots of potassium and electrolytes. The matcha powder in this recipe is packed with antioxidants. In contrast to those alcohol and caffeine packed drinks, this one is alcohol and healthy ingredient packed. That doesn’t mean you should get all stupid and drink a bunch of these mojitos and think the healthy ingredients are balancing out the alcohol. That’s using the same rationale as “Hey honey, it doesn’t matter that I just spent $1000, I saved us money because it was all on sale.”
Yes, I realize that this is not your typical mojito recipe, but you know what? Typical is overrated. Besides, you’ve got the basic mojito flavors in the drink. That’s how you create new cocktail recipes. Start with the basics and expand on them. Even the most serious of cocktail aficionados have fun behind the bar and mix up new and exciting cocktails. How do you think popular drink recipes come to be? So have fun with your mixing.
Sometimes you need to figure out what’s really important to you.
Recipe: The Coconut Mojito
- 1 1/4 Ounce Spiced Rum
- 1 Teaspoon Turbinado Sugar (aka raw sugar)
- 1/4 Teaspoon Matcha Powder (actually just a little less than 1/4 teaspoon is perfect)
- 1/3 Ounce Lime Juice
- 8 Good Sized Mint Leaves (6 torn and 2 chiffonade)
- Coconut Water
- Add the chiffonade mint leaves to the glass.
- In a shaker combine the all the ingredients, except for the chiffonade mint and coconut water.
- Muddle the ingredients with a muddler or the back of a wooden spoon.
- Add ice to the shaker. Cover and shake until your hand is so cold it feels like it’s going to fall off.
- Fill glass with crushed ice.
- Strain mixture into glass.
- Top with coconut water.
- Garnish with a mint sprig and lime wheel.
To better mix mint pieces into drink, gently stir around with a thin knife.
To chiffonade cut the mint: stack the leaves, roll them lengthwise, then make thin (perpendicular) slices. You’ll end up with ribbons of mint.
I served this in a stemmed cocktail glass, but you could also serve this in a rocks glass. The rocks glass will also let you use more coconut water (since the glass is larger).
Preparation time: 10 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 1
Culinary tradition: USA (General)