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1/2 lime, cut into 4 pieces
10 mint leaves, plus more for garnish
1/2 ounce agave nectar
1 3/4 ounces acerola pulp
2 ounces cruzan rum
Crushed ice
Club soda


Muddle the lime, mint and agave nectar in a thick-walled cocktail shaker. Mix in acerola pulp. Add the rum and top with crushed ice. Shake until the drink is cold, and then pour the entire contents of the shaker into a Collins class. Top with a splash of club soda and garnish with mint. Serve.

About the recipe

The acerola is a tart, tropical tree cherry native to South America with a bijillion doses of vitamin C in one serving, and it makes this a mad mojito sweetened with agave nectar. With all the vitamin C and anti-oxidants, you can eat, drink and be healthy. Recipe courtesy of Beleza.