It’s likely that during the festive period you will either be hosting or attending a Christmas party or two, and no party is complete without a cocktail or two. We’ve rounded up three of our favourites, beginning with this White Christmas Mojito that we found on Pinterest. We may not always be lucky enough to enjoy a white Christmas here in the UK, but by making this cocktail you can guarantee that you have a little bit of the magic that comes with it this year. Blending coconut, rum and lime with mint leaves and glacé cherries this is a simple cocktail to put together that is perfect for anyone who loves a taste of the tropical and a twist on the classic mojito. If this cocktail isn’t grabbing your fancy take a look at all of our other cocktails here.
If you would prefer to serve virgin non-alcoholic versions of this mojito simply leave out the rum, there’s no need to replace it with anything else! We always love a cocktail recipe that can be adapted so easily for all types of guests, and you could even make a big batch of this in the morning before your party – just make sure you don’t add the sparkling water until right before you serve.
For the full recipe scroll to the bottom of this post and is handily printable (you will find quantities here for all ingredients mentioned in the step-by-step guide below).
Step One: Muddle
In a glass add the mint leaves, sugar and lime juice and using a muddler crush the ingredients together to release the flavours and break down the leaves.
Step Two: Decant
Pour the mixture into a ProCook Champagne Saucer, remove any large mint leaf pieces and fill halfway with ice cubes.
Step Three: Coconut time
Blend the white rum, coconut rum and coconut milk until smooth and pour over the ice. If you’re not including alcohol in your cocktail just make sure your coconut milk is smooth before pouring to avoid serving a lumpy cocktail. Mix well.
Step Four: Add a little sparkle
Top the cocktail with sparkling water. Should you be making this cocktail in advance don’t add the sparkling water until just before you serve.
Step Five: Garnish
Sprinkle with glacé cherry pieces (these will sink to the bottom) and top with a couple of mint leaves.
This recipe has been adapted from Half Baked Harvest and you can find the original recipe here.