It’s Sunday, and that means it’s time to share our favorite recipes for #SundaySupper. Isabel from Family Foodie is the creator of #SundaySupper, and she continues to inspire and encourage us to gather up the family, sit around the table, and eat and share the love we have for one another. It’s a tradition that has become lost and forgotten about over the years, but Isabel is working hard to educate all of us on the importance of Sunday supper with our loved ones.
This week, I decided to share a cocktail recipe that I created and perfected over the years. My favorite cocktail is the mojito. It’s refreshing, crisp, and tasty. I combined my love for the mojito with my love for coconut. The result is delicious! I call it the cocojito. It doesn’t taste like an alcoholic beverage, but it is, so be careful. This baby will sneak up on you. I know- trust me.
Lime, mint, and coconut rum get mixed together to create a deliciously refreshing cocktail. I mix up a batch and keep it in a pitcher. This method will ensure that you get to spend time with your guests instead of mixing drinks at the bar all evening.
I love pairing a cocktail with food at a dinner party. It’s a nice conversation starter. It loosens up your guests a bit, especially if not everyone knows each other. Serve this cocktail, and everyone will become friends in no time.
Enjoy your Sunday supper with your loved ones.
Love and sweet treats,
2 cups sugar
2 cups water
4 mint sprigs
3 cups coconut rum (my favorite is Malibu black)
1 3/4 cups lime juice, freshly squeezed
1 1/2-2 liters club soda, chilled
Start off by making the mint simple syrup. Add 2 cups sugar, 2cups water, and mint sprigs to a medium pot. Bring to a boil. Set aside and let the syrup cool slightly, about 30 minutes.
While the syrup is cooling, juice the limes. I used about 11 limes to get enough juice. Once the limes are juiced, sieve the juice to get out any pulp (if you like pulp, you can skip this step). Pour lime juice and rum into a pitcher. Once the syrup is cool, sieve the syrup, disposing of the mint sprigs. Add 2 1/2 cups of the mint simple syrup to the pitcher with the rum and lime juice. Stir. Place the mixture in the fridge and let cool completely. The mixture in the pitcher is a concentrated version of the cocktail.
Once the rum mixture is completely cool, add the chilled club soda. You’ll want to do this right before serving the cocktail so the club soda doesn’t go flat. One pitcher of cocojito mix takes about a liter and a half of club soda. Add a little at a time, tasting after each addition. Everyone’s taste is different, so add the club soda until it suites your taste. Enjoy!