Cocktails are the quintessential summer holiday drink – especially if they have roasted coconut flavours and are served bitterly cold!
Join us at Leopard’s Leap to get into the holiday spirit with our Toasted Frozen Coconut Mojito or get a bottle of Leopard’s Leap Chardonnay from your nearest supermarket or wine shop and treat your guests to the recipe below. You will be the host of the season!
Mint simple sugar syrup
1 cup sugar
1 cup water
½ cup mint leaves
½ cup white rum
½ cup Leopard’s Leap Chardonnay
2 cups light coconut milk
Juice of 2 limes
2 cups ice (or more, to reach desired consistency)
Garnish: handful of mint leaves and toasted coconut flakes
Mint simple sugar syrup: In a small saucepan, place sugar, water and mint leaves. Bring to a boil, then reduce and let it cook for 10 minutes. Strain mint and reserve simple syrup. Place into a container and let it cool for a few hours, or until ready to serve.
When ready to serve, place the rum, milk, juice of limes, reserved mint simple syrup and ice into a high-powered blender.
Divide frozen mojito between four cocktail glasses. Garnish with mint leaves and toasted coconut flakes. Serve immediately.
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