10 Ways to Celebrate National Mojito Day
{{#rendered}} {{/rendered}}Ingredients 7 to 8 good sized mint leaves ¾ oz. freshly squeezed lime juice ¾ oz. cane sugar simple syrup or 2 tsp. sugar 1 ½ Botran Reserva Rum 3 oz. Champagne Laurent-Perrier Brut Preparation Muddle the mint leaves in the bottom of a tall glass. Add the lime juice and syrup (or sugar) and fill the glass with ice. Add rum and champagne. Stir well and garnish with mint sprigs. (Botran Reserva Rum)
Ingredients 3 parts Sailor Jerry Spiced Rum 2 parts fresh lime juice 2 parts simple syrup 10 mint leaves 4 parts soda water Preparation Combine ingredients (except soda) in a mixing glass and shake well. Pour directly into highball glass. Top with ice and soda. Garnish with lime and mint. (Sailor Jerry Rum)
Ingredients 1 cup organic watermelon cut in cubes 10 fresh mint leaves ½ lime juice 2 Tbsp. organic sugar 2 oz. white rum Preparation In your cocktail shaker, muddle mint leaves and sugar until leaves are broken up into very small pieces. Add lime juice and watermelon. Muddle some more to break up the watermelon and get the juice out of it. Fill shaker up with ice and add rum. Shake and pour into glass. Garnish with watermelon slice and fresh mint sprig. (Celebrity Caterer Andrea Correale, President of Elegant Affairs)
Ingredients 1 ¼ oz. Frangelico Hazelnut liqueur ½ lime 1 bar spoon of brown sugar 6-7 mint leaves Soda water Preparation Muddle lime wedge with brown sugar. Add ice, mint leaves, and Frangelico. Complete with soda. Stir and garnish with fresh mint. (Frangelico)
Ingredients 3 lime wedges 3 basil leaves 2 oz. Bacardi rum ½ oz. simple syrup Club soda Basil sprig Preparation Muddle the lime wedges with basil. Add the rum, syrup, and ice. Shake and pour into a pint glass filled with fresh ice and top with club soda. Garnish with a basil sprig. (Crystal Springs Resort in Hamburg, New Jersey, Photo courtesy of Lyndsay Bouchal)
Ingredients 1 ½ oz. Shellback Silver rum 15 mint leaves 4 basil leaves 1 oz. lime juice ½ oz. simple syrup 2 oz. blood orange soda Preparation Muddle mint, basil, and lime juice in bottom of mixing glass. Add rum and simple syrup with ice. Shake to blend and mingle herb flavors. Strain into highball glass over fresh ice. Top with blood orange soda. Garnish with a basil leaf. (Cheri Loughlin)
Ingredients 1 ½ oz. Shellback Silver rum ½ oz. lime juice ½ oz. simple syrup 10 mint leaves 3 watermelon cubes 6 fresh raspberries 1 ½ oz. club soda Mint sprig Preparation Muddle mint leaves, watermelon, and raspberries in a cocktail shaker. Add rum, lime juice and simple syrup with ice. Shake vigorously to infuse mint flavor well. Strain into highball glass over fresh ice. Top with soda and garnish with a sprig of mint. (Cheri Loughlin)
Ingredients 2 chunks of pineapple Lime wedges 1 ½ oz. Caribik Sun Passion Fruit Puree 8-10 mint leaves 1 ½ oz. rum ½ oz. Sprite Preparation Muddle the first 4 ingredients in a mixing glass. Add the rest of the ingredients and ice. Shake and strain contents into a highball glass. Garnish with a sprig of mint. (Junior Merino, The Liquid Chef)
Ingredients 1 ½ oz. Shellback Spiced rum 1 oz. ginger syrup 1 oz. freshly squeezed lime juice 12-14 fresh mint leaves ½ clementine, quartered Chilled club soda Preparation In a highball glass, lightly muddle lime juice, ginger syrup, clementine, and mint leaves. Add crushed ice and rum. Stir until outside of glass begins to frost. Top with chilled club soda. (Tony Abou-Ganim, The Modern Mixologist)
Ingredients 1 bottle Ruffino Moscato d'Asti, chilled 24 peppermint or spearmint leaves 4 oz. light rum 3 Tbsp. sugar 3 limes cut in half club soda 6 lime slices Preparation In a large pitcher, muddle mint to release the flavor. Add rum and sugar. Squeeze in lime juice from 3 limes and drop in mint leaves. Pour moscato and stir. Pour into ice-filled glasses. Top with club soda and garnish with a lime slice. (Ruffino Moscato d’Asti)