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David Ortiz, president of the U.S. Bartender’s Guild Miami Chapter and mixologist extraordinaire, may not be the only one around here who makes mojitos, but as far as we can tell, his version is as truly tropical as it gets.
Ask for him at Club 50 or try this in your kitchen. You may think you’re a master muddler, but good luck getting your paws on some mini coconuts, hotshot.
Cocoquito Mojito
¾ oz Coco Lopez1 oz DonQ Cristal rum or Bacardi Silver1 oz DonQ Coco rum¾ oz fresh pressed lime juice¾ oz simple syrup3 mint sprigs & loose leavessplash club soda
Directions: Lightly muddle the mint with lime juice, simple syrup, and Coco Lopez. Add ice and liquor. Shake vigorously and double-strain (using a Boston strainer) into a highball glass, already filled with ice and a shot of club soda. Garnish with lime, Chilean baby coconuts, and a few slapped mint leaves.
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