Published on July 16th, 2024.
Get You Cocktail Menu in Mint Condition this summer
Your summer drinks list will be lime and dandy with these twists on a classic!
The Mojito, a Cuban classic that has captured the hearts (and taste buds) of cocktail enthusiasts worldwide. Crafted with the perfect blend of white rum, zesty lime juice, aromatic mint leaves, a touch of sugar, and a splash of soda water, the Mojito is renowned for its invigorating taste and eye-catching presentation.
Whether you’re basking in the sunshine of a bustling beer garden or dancing the night away in a lively bar, the Mojito’s delightful fusion of sweet, citrusy, and minty flavours promises to elevate any occasion. But why stop at the classic recipe? This refreshing cocktail offers endless possibilities for creativity and innovation. Ready to take your Mojito game to the next level?
Iced Green Tea Mojito
- 8 fresh mint leaves
- 1 tbsp freshly squeezed lime juice
- 120ml of freshly brewed green tea cooled to room temperature
- 30ml white rum
- 1 tbsp granulated white sugar or more to taste
- 1 handful of raspberries
Fill a tall glass halfway with ice. Add in mint leaves and using a cocktail stirrer, muddle the mint leaves slightly until the flavours are released. Add in lime juice. Add in tea, rum and sugar. Stir until mixed and sugar is dissolved. Add in fresh berries if desired. Serve chilled.
Strawberry-Kiwi Frozen Mojitos
- 80g chopped strawberries, frozen
- 90g chopped kiwi, frozen
- 10ml simple syrup
- 4 fresh mint leaves
- 30ml rum
- 280g crushed ice
- Strawberry and kiwi slices, to garnish
- Mint leaves, to garnish
Split syrup, mint, ice and rum into two. Blend strawberries with the first half. Blend kiwis with the second half. Layer into glass and garnish.
Coconut Lime Mojito Shooters with Blueberry (makes 15)
- 1 can full fat coconut milk
- 180g frozen blueberries
- 60g sugar
- 2 tbsp water
- 120g condensed milk
- 60g mint leaves
- 120ml lime juice
- 80ml rum
Refrigerate a can of coconut milk for several hours until the cream separates from the water. Scoop out the thickened top layer and discard the water. While the coconut milk is chilling, make the blueberry syrup by cooking blueberries, sugar, and water in a saucepan until syrupy. Strain and chill the syrup. Whisk the thickened coconut milk with sweetened condensed milk. Muddle mint, lime, and rum together, then strain and discard the mint. Distribute the blueberry syrup into shot glasses, top with the coconut lime mojito mixture, and gently stir for an ombre effect. Optionally, garnish with mint. Store in the refrigerator until ready to serve.
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