COCONUT-CUCUMBER MOJITO

How does your cocktail grow?

We read an article yesterday about cocktail gardens. It talked about the latest trend, mixologists planting cocktail gardens and using them as a living pantry for their favorite concoctions.  Using fruit for sweet drinks and vegetables for juice bases. Using herbs for infusions and edible flowers for garnishes. What a great idea!

A recipe for a Mojito called for cucumber, mint, and lime....all just steps away. That recipe inspired Ron to create this Coconut-Cucumber Mojito and it was great. The cucumber added a light and refreshing flavor that made this cocktail just perfect for a warm summer afternoon.

 This wasn't the first time we grew our cocktails. Check out this fabulous recipe for Kaffir Lime Lemonade here. Or this gorgeous and yummy Blueberry Mint Lemonade drink here. The possibilities in our garden are exciting. I'm thinking fresh vegetable Bloody Mary's, Blood Orange and Mint Mimosas, and Cantaloupe Coolers!


COCONUT-CUCUMBER MOJITO

6 slices cucumber

4 wedges lime

20 mint leaves

2 tablespoon sugar, or 2 oz. agave sweetener

8 oz. coconut juice

8 oz. white or golden rum

Make a simple syrup with the sweetener, 4 oz. coconut juice, and the mint leaves. Chill.

Add lime, cucumber, and ice cubes to a pitcher

Add rum, remaining coconut juice and the simple syrup to pitcher, stir.

Makes 4 cocktails on ice. Garnish with mint and lime.