Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.

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Coconut Mojitos


COCONUT MOJITOS
Benihana Copycat Recipe

Coconut Mojito on the Rocks
12 mint leaves
1/2 ounce lime juice, freshly squeezed
2 ounces coconut rum
1/2 ounce simple syrup
1 ounce cream of coconut
ice
club soda

Muddle the mint and lime juice in a cocktail shaker using either a muddler or the back of a spoon
Add the coconut rum, simple syrup and cream of coconut to the shaker.Add ice about 3/4 of the way full. Seal the cocktail shaker and shake it until condensation forms on the exterior. Strain the drink into a highball glass. Serves 1.



Frozen Coconut Mojito
4 cups ice
2 1/2 limes, rind removed
7 ounces cream of coconut
3 ounces white rum
5 springs fresh mint leaves

Place all of the ingredients into a blender and puree them until the mixture is smooth. Pour the mix into margarita glasses and garnish the glasses with fresh mint sprigs and a lime wedge. Serves 2.