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.
Courtesy of Bar 888 at the InterContinental San Francisco
2 ounces Marolo Honey Infused Grappa
Fresh lime juice
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.
Wild Hibiscus Mojito
Courtesy of mixologist Cheryl Charming, from “Knack Bartending Basics” by Cheryl Charming (Morris Book Publishing 2009)
1 ounce peppermint leaf and Persian lime zest infused light rum
1 ounce gold rum
1 ounce fresh Persian lime juice
1 ounce syrup from Wild Hibiscus Flowers In Syrup
3 Wild Hibiscus Flowers
3 peppermint sprigs
4 ounces fresh charged filtered water
Peppermint stem inserted through an inside-out hibiscus flower as garnish
Muddle wild hibiscus flowers and peppermint in a tall glass, and then add infused light rum, lime juice and syrup. Next, fill with ice and stir. Fill with fresh charged filtered water and float gold rum. Add garnish.
*Infused light rum
Pour a bottle of light rum into a wide-mouthed container. Add 1 cup of fresh, clean peppermint leaves and the zest from three Persian limes, then tighten lid. Allow the rum to sit in a dark place for three days, agitating daily. Strain through cheesecloth and funnel back into a sterilized bottle.
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
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.
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
Top with 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 and pour back into glass, top off with additional ice and fill with club soda. Garnish with a mint sprig, lime wedge and a fresh strawberry.