Blitzer: A Mojito Variation

Name: Blitzer: A Mojito Variation
Yield: 10
Cuisine: American

Recipe: Greg Keesee , Attaboy , Nashville

Photo: Michael McCollum

June 27, 2025

A richer, more tropical take on the Cuban classic.

For a richer take on the classic Mojito, Greg Keesee of Attaboy Nashville introduces coconut orgeat to the bar’s house Mojito recipe. “It brings in those flavors most are familiar with in a Piña Colada without being as heavy-handed,” he says. Bumping up the tropical notes, he floats Jamaican rum, which also fortifies the light rum base.

	
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Ingredients

2 oz. light rum
3/4 oz. coconut orgeat
3/4 oz. fresh lime juice
7-10 mint leaves
float 1/4 oz. Smith & Cross rum

Tools:muddler, shaker, strainer
Glass:short rocks
Garnish:mint sprig

Preparation

Add the mint to the shaker followed by the light rum and lightly muddle. Add the coconut orgeat and lime juice with ice and shake to chill. Strain into the glass and top with pebble ice. Garnish and float the Smith & Cross on the mint sprig.

Coconut OrgeatAdd 2 oz. of coconut flakes and 1/2 oz. of shredded coconut along with 2 oz. of sugar to a pot with 1 1/2 cup of water. Bring to a boil, then cool and let rest overnight for 12-16 hours. Strain through cheesecloth or a fine-mesh strainer. For every 1/4 cup of liquid add 2 1/2 oz. of granulated sugar (1.40:1 sugar to liquid). Put the pot on heat to bring it up to a boil then immediately reduce to a medium simmer. Let this simmer for 20 minutes to fully dissolve sugar. Then allow the mixture to cool.

Once cool, add 1 oz. of brandy or cognac, 1 barspoon of orange flower water, 1/2 barspoon of rose water, and 1/4 oz. of coconut extract.