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Recipes

Mojito Magic

June 5, 2009 By: Nightclub & Bar Night Club and Bar Magazine


The Mojito: It’s a drink that’s well-known and well-loved, and its traditional combination of white rum, sugar, lime, soda water and mint creates a refreshing concoction perfect for summer. But now, many mixologists are revamping the Mojito, taking the tried and true method and adding their own twist – be it fresh produce, fruity flavors or even chocolate. Try the following recipes on your guests this summer, or let them inspire you to put your own signature spin on this Cuban classic.

Italian Mojito
Courtesy of Bar 888 at the InterContinental San Francisco.
2 ounces Marolo Honey Infused Grappa
Fresh mint
Sugar
Fresh lime juice
Soda
Muddle mint, sugar and lime juice. Add ice and grappa, then shake and pour. Top with soda. Serve in a highball glass with a lime wedge garnish.


Chocolate Mojito
Courtesy of Angela Thompson, beverage innovation director at Monin Gourmet Flavorings.
1 lime wedge, squeezed
4-6 mint leaves, torn
½ ounce Monin Mojito Mix
½ ounce Monin Mayan Chocolate Syrup
¾ ounce coconut rum
¾ ounce light rum
Ice
Cola
Chocolate/spice rimmer
1 piece of chocolate
1 mint sprig

Muddle the first four ingredients in a mixing glass, and then add the ice and rums, cap and shake. Pour into a tall, chocolate/spice-rimmed glass and top with cola. Garnish with a piece of chocolate and a mint sprig.


Cruzan Mojito with a Twist
Courtesy of Cruzan Rum.
1 part any Cruzan flavor (works especially well with Coconut, Mango, Guava and Raspberry)
1 part Cruzan Aged Light Rum
2 teaspoons sugar
3-4 mint leaves
Splash of club soda
Juice of half a lime

Muddle sugar, mint and lime juice together in a rocks glass. Add any Cruzan flavor and Cruzan Aged Light Rum, then stir and fill glass with ice. Top with club soda and garnish with a mint sprig, a dash of Angostura orange bitters and a stalk of sugarcane (optional).


Spicy Pear Mojito
Courtesy of Commer Beverage Consulting.
¼ whole, fresh pear, cored, chopped
6 fresh mint leaves
3 lime wedges
½ ounce Monin Pineapple Chipotle Syrup
½ ounce simple syrup
1 ½ ounces Grey Goose LaPoire Vodka
1 ounce Perrier

Muddle pear, lime and mint in shaker. Add ice, pineapple chipotle syrup, simple syrup and Grey Goose LaPoire. Shake vigorously until well blended and chilled. Strain loosely into a 14-ounce glass with ice, and top with Perrier. Garnish with a squeeze of lime, mint sprig and a pear corkscrew.


Bacardi Dragon Berry Mojito
Courtesy of Bacardi.
2 parts Bacardi Dragon Berry Flavored Rum
1 part simple syrup
4 lime wedges
8 mint leaves
3 fresh strawberries, hulled and sliced
Club soda, to top

In a shaker, muddle 3 lime wedges, simple syrup, mint leaves and 2 strawberries. Fill glass with ice and add Bacardi Dragon Berry. Shake, pour back into glass, top with ice and fill with club soda. Garnish with mint sprig, lime wedge and fresh strawberry.


Correction
In the April issue of Nightclub & Bar, a key ingredient was missing from the recipe for the winning cocktail at the Shake It Up! competition in Las Vegas. The Passionate Woman cocktail, created by Victoria D’amato-Moran for The Fairway Cocktail Lounge in South San Francisco, includes Ruby Red grapefruit juice. The full recipe is listed below.
 
Passionate Woman
1 bar spoon of fresh passion fruit
1 ½ ounces Skyy Infusions Passion Fruit Vodka
1 ounce Aperol
½ ounce X-Rated Fusion Liqueur
3 ounces fresh Ruby Red grapefruit juice
½ ounce fresh lemon juice
Grated nutmeg

Build, shake and strain into a chilled cocktail glass.


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