Pina Colada cocktail with mint syrup Mojito - Detailed recipes with photos.

Pina Colada cocktail with mojito mint syrup – a detailed recipe Cooking. 18 + Excessive alcohol harms your health! Time: 1hour. 12 minutes Difficulty: easy Servings: 1 Pina Colada B cocktail recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Peppermint Syrup:
2 Recipe preparation:

Ingredients for the recipe:

2 tbsp. l coconut rum
1 tbsp. l unsweetened coconut milk
2 tbsp. l pineapple rum
1 tbsp. l pineapple juice
Cut into 4 pieces 1/4 of lime
8 fresh mint leaves
2 tsp unrefined cane sugar
1 tbsp. crushed ice or crushed ice
1 tbsp. l peppermint syrup (see recipe below)
Some sparkling water
Sugarcane sticks for decoration
Fresh mint leaves for decoration

Peppermint Syrup:

2 tbsp. granulated sugar
1 tbsp. water
1 tbsp. fresh mint leaves

Recipes with similar ingredients: coconut rum, brown sugar, sparkling water, coconut milk, Pineapple juice, syrup, lime, mint

Recipe preparation:

Put lime slices in a 340 ml glass., On top put peppermint leaves and sprinkle cane sugar. Knead all pestle.
Fill the glass almost to the brim with ice. Add peppermint syrup, coconut milk, pineapple juice, pineapple rum and coconut rum. Using a shaker, vigorously whip the contents of the glass for no less than 30 sec. Pour the mojito back into the glass and add to the top sparkling water. Put a sugarcane stick in each glass and garnish the cocktail with fresh fresh mint leaves. Serve right away.
Peppermint syrup: Pour sugar into a small saucepan and pour water. Bring to a moderate boil over moderate heat, stirring often to make sugar dissolve faster. Bye syrup Heats up, rinse the mint leaves to remove all dirt. When sugar dissolves, remove the syrup from the heat and put the mint leaves in the pan. Let the syrup cool for at least an hour, then strain to remove the mint. Store syrup in an airtight container. Put in refrigerator before use. Syrup can be stored in the refrigerator until a few weeks.