 | Toasted Coconut Mojito1 drink Annie Llew (IG: @anniellew) / Lead Virtual Mixologist, Muddling Memories, PA/NY; Photo by Annie Llew |
| • | 3/4 oz. Amarula Cream Liqueur |
| • | 1/2 oz. Frangelico Hazelnut Liqueur |
| • | 1 1/2 oz. white rum |
| • | 3/4 oz. The Perfect Purée Coconut Puree, thawed |
| • | 1/2 oz. simple syrup |
| • | Scrappy’s Chocolate Bitters |
| • | Toasted shredded coconut |
| • | Fresh mint |
| Method: | |
| 1. | Add fresh mint, Coconut Puree, simple syrup and chocolate bitters to a cocktail shaker then muddle. |
| 2. | Next, add white rum, Amarula, Frangelico and ice then shake vigorously for 15-20 seconds. |
| 3. | Double strain over fresh ice into a Collins glass rimmed with toasted shredded coconut. Garnish with fresh mint. |