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
How to Make It
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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