7 Remixed Recipes for National Mojito Day

By  July 11, 2013

This Thirsty Thursday is National Mojito Day, which celebrates the cocktail that originated from pirates who sailed through Cuba. If you can’t book a ticket to the tropical isle, it’s an easy way to give yourself a sweet escape. Put a twist on the prohibition-era libation with a few of these irresistible recipes. Cheers!

Frozen Mojito Sorbet by Havana Central

frozen-mojito-sorbet1 ½ cup white rum
16 Lime Wheels (approximately two limes)
1 cup simple syrup
40 Mint Leaves (approximately half a bunch)
½ cup Sprite
½ cup club soda
Optional – ½ cup fruit puree (mango, passion fruit, guava, etc.)

In a glass pitcher add limes and mint.  Muddle until mint breaks up. Add rum and simple syrup.

Optional: Add fruit puree. Stir until all ingredients are mixed. Add Sprite and soda, and then gently stir. Pour the mojito mixture into a 9x13x2 inch cake pan.  Cover with plastic wrap and freeze overnight.  Spoon the frozen mojito into a chilled martini glass and serve.

Lemon Lime Sparkling Mojito

sparkling-ice-mojito

5 oz Lemon Lime Sparkling ICE
1 ½ oz White rum
6 Mint leaves lightly muddled
Splash of lime

Combine all ingredients in a cocktail shaker with ice. Shake and pour into a chilled tall glass. Garnish with a lime slice.

Kumquat Mojito By Spice Market New York

kumquat-mojito-spice-market

1 1/2 oz Calamansi Base
1 1/2 oz Cruzan Light Rum
4 kumquats cut in half
3 lime wedges
7 Mint Leaves
Splash Soda Water

Muddle all fruit and herbs in a highball glass. Add ice. Add rum and shake vigorously. Top with splash of soda water.

Skinnygirl Mojito

skinnygirl-mojito

5 parts Skinnygirl Mojito
6 Fresh mint leaves
Lime wedge for garnish

Pour Skinnygirl Mojito over ice in a tall glass. Stir in mint leaves for a splash of color. Garnish with fresh mint leaves and a lime wedge.

Coconut Mojito

coconut-Mojito

2 oz. Cruzan Aged Light Rum
1 oz. Cruzan Coconut Rum
8-10 Mint Leaves
2 Lime Wedges
1 tsp. Sugar
Coconut Soda or Coconut Water
Mint Sprigs wrapped in Lime twist for garnish

Muddle mint, lime, and sugar in a cocktails shaker. Top with  the rums and ice. Shake 2 times to mix. Add Coconut Soda/Water to top.

Cali Mojito

CALICHE-MOJITO

2 oz. Caliche Rum
1 oz. Fresh Lime Juice
¼ oz Agave Nectar
8 Mint Leaves
Crushed ice on top
Garnish: Mint Sprig

In a mixing glass, lightly muddle the mint. Add the remaining ingredients fill with ice and shake until well chilled, strain into an ice filled highball glass, top with the crushed ice, and garnish.

AGWA Mojito

AGWA-mojito

1 1/2 oz. Frozen AGWA
12 mint leaves
2-3 lime wedges
2 tsp. sugar
7 oz. club soda
Splash of your favorite rum

Gently crush the mint leaves in a long glass. Squeeze the limes over the crushed mint, and add the sugar and crushed ice. Add the AGWA, your favorite rum, and club soda and stir well. Garnish with a fresh lime wedge and fresh mint leaves.