Toasted Coconut Mojito

1 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
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.