Cocojito Recipes

Steps:

• Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
• Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
• Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

Steps:

• Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glasses and garnish each with a mint sprig and lime wedge as desired.

Steps:

• If using canned coconut cream, skip to Step 3. If using fresh coconuts, puncture one or two of the eyes of each coconut with a sharp knife or screwdriver; strain the coconut water into a bowl. Place coconuts on a stable surface, supported by a kitchen towel. Using a hammer, crack each coconut into 3 or 4 pieces. Slip a thin knife between the flesh and shell to separate it. (To make this easier, you can roast the coconut pieces on a sheet pan at 350 degrees for 10 to 15 minutes.) Discard shells. Break or chop coconut flesh into 1-inch pieces.
• Place about 1/3 of the pieces in a blender with 1 cup strained coconut water. Blend until coconut is broken into about 1/8-inch pieces; place in a clean dish towel and squeeze over a bowl to extract as much liquid as possible. Reserve coconut bits for another use. Pour 1 cup of the liquid back into the blender with another 1/3 of the coconut pieces, blend, then squeeze to extract liquid. Repeat with final 1/3 of coconut pieces. Measure out 3 1/3 cups of fresh coconut cream. (If necessary, blend another cup of coconut water with a batch of coconut bits, and squeeze again to extract more liquid from the coconut until you have 3 1/3 cups.)
• In a large bowl, lightly whisk the egg yolks. To a medium saucepan, add 1 cup of the coconut cream and sweetened condensed milk. Bring to a simmer over medium-high, stirring occasionally. Whisking the egg yolks constantly, slowly pour the hot mixture into yolks, until smooth and frothy. Stir in the rum, if using, salt, and the remaining coconut cream.
• Strain the coquito through a fine-mesh strainer into bottles or jars. Cover tightly and refrigerate at least 3 hours or up to 1 week. Remove from refrigerator 30 minutes before serving. Shake well, pour into glasses, sprinkle with nutmeg and serve immediately.

Steps:

• Add ingredients, except club soda, to a cocktail shaker with ice cubes.
• Shake several times and pour into a chilled high-ball glass.
• Top with club soda and serve with a sprig of mint to garnish.

Steps:

• Add ingredients, except club soda, to a cocktail shaker with ice cubes. Shake several times and pour into a chilled high-ball glass. Top with club soda and serve with a sprig of mint to garnish.

Steps:

• Make an herb infused simple syrup by combining the mint, basil, sugar and water in a pot. Cook over medium heat until the syrup turns clear.
• Strain the syrup into a pitcher. Squeeze in the lime juice. Stir in the rum and coconut milk. Add wedges of lime and sprigs of mint to the pitcher for color. Pour into a highball glass over ice. Top with seltzer.

Steps:

• mix 2 parts coconut rum, 5 torn fresh mint leaves, 1 part coconut cream, a splash of lime juice. Mix all these in a shaker and then add a splash of club soda. I tried this on 10/21/2008, I liked it but Jackie hated it.