Tommy, a bartender at The Blue Point shared this cocojito recipe with me after he returned from a trip to Belize. He recreated the recipe from Wild Mangos, a popular bar there. With the use of Roses lime juice and Coco Lopez you won’t have to search far for its ingredients.
There is nothing artesian about this drink, it’s simply a people pleaser. Just a good libation on a hot summer night.
1 1/2 oz. bacardi clear rum
1/2 oz. triple sec
1/2 oz roses lime juice
1 oz coco lopez
4 – 5 mint leaves
In an ice filled shaker combine first 5 ingredients. Shake vigorously, and pour into a tall glass. Top with club soda.