What's in Your Mojito? Unusual Mojito Ingredients

 

Image from Pinterest user voilaluna

Traditional Mojito recipe:

Ingredients

• Ice
• 6 ounces light rum
• 12 mint sprigs, 8 broken apart
• 6 tablespoons fresh lime juice
• 4 tablespoons sugar
• Club soda
• 4 slices lime

Directions

Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.

Garnish each with a slice of lime and a sprig of mint.

 

Unusual twists on a traditional mojito

Try: 

• Vanilla sugar on the rim
• Cruzan Mango Rum instead of white rum
• Pomegranate juice
• 3 oz green tea (brewed in advance in a 17-ounce tea pot, 2 teaspoons/10 g tea, steep for 3 1/2 minutes)
• 2-3 fresh lychees or canned (can be purchased at Asian markets) with 1 ounce lychee juice
• 2 fresh peach slices with peach juice
• Fresh strawberries as garnish or mashed into mix
• Fresh raspberries as garnish or mashed into mix
• Spearmint leaves instead or (or with) mint leaves
• Silver tequilla instead of rum
• Poire Williams eau de vie
• Agave syrup instead of sugar

 

And finally, perhaps the most unusual of all: the Beet Mojito! (Mo-beet-o?) 

Ingredients

• 5 lime wedges
• 15 small mint leaves
• 1 to 11/2 tablespoons sugar
• Ice cubes
• 1/4 cup white rum
• 1 to 11/2 tablespoons beet purée*
• 1 or 2 splashes of lemon-lime soda, such as Sprite
• Sugar cane stick*, for garnish (optional, available at Asian and some Latino
  specialty markets)

Preparation

1. Make beet purée. Place two large unpeeled beets in a pot with just enough cold water to cover them. Bring to a boil and cook until they are easily pierced with a fork. Discard the cooking liquid and allow the beets to cool before peeling, then chop beets coarsely and place in a blender to purée with just enough water to facilitate the process. Blend until smooth. Place in a squeeze bottle or plastic container and refrigerate until ready to use. This will make about 1 cup purée, the remainder of which may be stored in the freezer.
2. In a highball glass or tall tumbler, mix the limes, mint and sugar until the ingredients are well crushed and combined.
3. Fill the glass with ice and add the rum and red beet purée. Cover and shake well (or stir vigorously). Fill the rest of the glass with the lemon-lime soda.
4. Garnish with a fresh sugar cane stick (optional) and serve immediately.

Recipe courtesy of TheNibble.com