Six recipes for celebrating National Mojito Day on July 11.
Cherry Lime Mojito
4 oz. Cherry Limeade Sparkling Ice
1 ½ oz. White Rum
10 Mint leaves (plus a few more for garnish)
6 Cherries (stems and pits removed)
Lime slices for garnish
In a large, sturdy glass, muddle together the mint and cherries until lightly smashed. Stir in the rum and then top with Cherry Limeade over ice. Stir gently to mix. Garnish with fresh cherries, mint leaves, and lime slices.
The mixologists at Sparkling Ice created this recipe.
Mellow Breeze Mojito
2 oz. Crater Lake vodka
2 oz. White grape juice
3 Slices lime
Muddle lime and mint in a cocktail shaker. Add remaining ingredients along with ice in the shaker. Shake well and strain into a tall glass and top with a splash of soda water. Garnish with lime and mint sprig.
The mixologists at Bendistillery created this recipe.
Mojito D’ Birra
5-6 Mint leaves
1 Package Splenda or 3 sugar packages
12-oz. Bottle Peroni beer
1 ½ oz. Bacardi rum
1 tbsp. Sour mix
Combine mint leaves, sour mix, limes, splash of beer and your choice of sweetner in a mixing glass and crush ingredients with muddler. Add one scoop of ice and rum and shake vigorously. Pour contents into 20-oz. Euro pint glass and top with remaining beer. Garnish with fresh mint leaves and lime wedge.
The mixologists at Under the Trees in the Doubletree by Hilton in San Juan, Puerto Rico, created this recipe.
Magical Mystery Mojito
¾ oz. Monin cucumber syrup
8-10 Mint leaves
1 ½ oz. Hendrick’s gin
½ oz. St. Germaine elderflower liqueur
1 oz. Lime juice
Shake above ingredients with ice. Top with club soda. Garnish with mint sprig and cucumber spear.
The mixologists at Hard Rock Cafe created this recipe.
1 ½ oz. White rum
1 oz. Fresh squeezed lemon juice
4 tbs. Sweet coconut cream (such as Coco Lopez)
8 Mint leaves
Combine ingredients in a blender with ½ cup of ice. Serve with a slice of lemon and a mint leaf.
The mixologists at Las Verandas on the Caribbean island of Roatan created this recipe.
(Makes 4 servings)
1 cup Ole Smoky Pineapple Moonshine
1 Bunch fresh mint (stems discarded)
2 Limes (each cut into 8 wedges)
½ cup Sugar
1 cup Club soda
Muddle the sugar, mint, and lime in the bottom of a glass. Pour pineapple moonshine and club soda and serve. Garnish with limes and pineapple wedges.
The mixologists at Ole Smoky Moonshine created this recipe.