- SERVINGS: makes 1 drink
Mirasol St. Louis
Co-owners Brendan and Brian Marsden and their former bartender Nhat Nguyen, a Miami Beach transplant, developed this frothy cocktail.
Plus: Ultimate Cocktail Guide
- 12 mint leaves
- 1/2 ounce fresh lime juice
- 2 ounces coconut rum
- 1/2 ounce Simple Syrup
- 1 ounce cream of coconut from a well-shaken can
- 1 to 2 ounces chilled club soda
- In a cocktail shaker, muddle the mint with the lime juice. Add the rum, Simple Syrup, cream of coconut and ice and shake vigorously. Strain into an ice-filled highball glass and top with the club soda.
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Congratulations to Mei Lin, winner of Top Chef Season 12.