Image from Pinterest user voilaluna
Traditional Mojito recipe:
- 6 ounces light rum
- 12 mint sprigs, 8 broken apart
- 6 tablespoons fresh lime juice
- 4 tablespoons sugar
- Club soda
- 4 slices lime
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
- 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?)
- 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
- 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.
- In a highball glass or tall tumbler, mix the limes, mint and sugar until the ingredients are well crushed and combined.
- 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.
- Garnish with a fresh sugar cane stick (optional) and serve immediately.
Recipe courtesy of TheNibble.com