While we’re great fans of the original Mojito recipe, here‘s a variation from Cruzan rum, a distiller that makes both conventional and flavored rums on the Caribbean island of St. Croix:
 
COCONUT MOJITO RECIPE

Ingredients Per Drink

1. Muddle mint, lime and sugar in a cocktail shaker; top with rums and ice. Shake 2 times to mix.

2. POUR into glass. Top with coconut water/soda.

Variations

You can add cranberry juice to make a Cranberry Mojito, or muddle raspberries for a Raspberry Mojito.

For more intense coconut flavor, check out the Coquito Mojito, a recent winner in a Florida cocktail competition.

And if you love beets, try this Beet Mojito.

 
MOJITO HISTORY

The mojito (moe-HEE-toe) is a quintessential Cuban cocktail. The name derives from the African voodoo term mojo, to cast a small spell.

The drink can be traced to 1586, when Sir Francis Drake and his pirates unsuccessfully attempted to sack Havana for its gold. His associate,* Richard Drake (a possible distant relative), was said to have invented a mojito-like cocktail known as El Draque, “The Drake.” It was made with aguardiente, a crude forerunner of rum, sugar, lime and mint.

Around the mid-1800s, rum was substituted and the cocktail became known as a Mojito.
 
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*His position was “factor and prize agent.”