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Homemade coconut-mint syrup lends cool, quenching freshness to this lime-kissed, delightfully effervescent mojito. Blanching and shocking the mint leaves before infusing them into the syrup preserves their bright color. Use leftover syrup for a whole batch of cocktails and mocktails, stir some into freshly squeeze lemonade, or drizzle it over sliced fresh fruit for a refreshing summer treat. Ten to One distillery CEO/founder Marc Farrell, who shared this recipe, likes to use it as a vehicle for Ten To One’s White Rum, a blend of Jamaican pot-still rum and Dominican column-still rum with zesty flavor, and notes of jasmine and honeysuckle.

June 2021


Credit: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Lydia Pursell

Recipe Summary

15 mins
10 mins


Coconut-Mint Syrup


Make the coconut-mint syrup
  • Bring a medium saucepan of water to a boil over high. Add mint leaves; boil until vibrant green, about 30 seconds. Immediately transfer to a large bowl filled with ice water. Let mint leaves stand in ice bath until completely chilled, about 2 minutes. Remove mint leaves from ice bath, and transfer to a plate lined with paper towels; gently pat leaves dry. Stir together 1 cup hot water, sugar, coconut cream, and blanched mint leaves in a medium bowl until mixture is combined and sugar is dissolved. Let mixture stand until completely cool, about 5 minutes. Pour through a fine wire-mesh strainer, and discard solids. Store syrup in an airtight container in refrigerator up to 1 week.

Make the mojito
  • Combine rum, lime juice, and 1 tablespoon coconut-mint syrup in a Collins glass filled completely with ice. Top with club soda. Gently stir, and garnish with a mint sprig and a lime wedge.

Make Ahead

Coconut-mint syrup may be kept covered and chilled up to 1 week.