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The other thing you need to know to make this delicious virgin raspberry mojito is how to muddle mint. Muddling is an essential technique for working with fresh herbs. The goal is not to smash or crush the ingredients, which will make your beverages bitter, but rather to gently coax the flavor out of your herbs and botanicals.
That said, while making a mint mojito in a cocktail shaker is standard, I often take a shortcut and just muddle and mix everything together directly in the serving glass (skipping step 2), which is just as delicious. ;)
My all-time favorite mojito recipe, naturally sweetened with honey (instead of simple syrup) and SO fresh and delicious. Plus, see instructions below as well for how to make a pitcher of mojitos for a crowd.
5.0 from 3 reviews Cucumber & Mint Mojito Print These Cucumber & Mint Mojitos are my go-to summer cocktail. They're quick, refreshing, and have just the right amount of sweetness. Remember to drink responsibly! After one or two, I like to make these sans the booze for a tasty and refreshing (but non-alcoholic) treat. Author: Willow at Will Cook For Friends Serves: makes 1 cocktail Ingredients
- 6-7 fresh mint leaves, plus more for garnish 2-3 thin slices english cucumber (aka, hothouse or seedless cucumber), plus more for garnish lime, cut into quarters 2 oz. white rum 1 oz. simple syrup* ice sparkling water or club soda
- Fill a rocks glass with ice, and, if you'd like, add a few leaves of mint and a slice or two of cucumber for garnish. In a cocktail shaker, add the mint leaves, cucumber, and lime wedges, making sure the mint is on the bottom. Muddle well to release all of the juice from the lime. Add the rum and simple syrup to the shaker, and fill with ice. Slap on the lid, and shake vigorously for ten seconds or so. Strain the cocktail into the glass, and top off with sparkling water or club soda. Sip, and enjoy!
Tips for an extra awesome mojito (or any cocktail, for that matter):
1. Always use fresh lime juice, not the bottled stuff. Fresh juice tastes better every time. I've taken to keeping a bag of lime wedges in my fridge for quick cocktails anytime.
2. When you muddle the mint and lime (and cucumber, in this recipe), always make sure the mint is on the bottom, this way it doesn't get beaten up too badly and become bitter.
3. If you aren't in the mood for cucumber, leave it out and use this recipe to make a killer classic mojito. Or...
4. Simple syrups are a great place to infuse flavors and mix up any drink you add them to. Try steeping herbs like rosemary or thyme in simple syrup (like this recipe, or this one), or use fruit juice instead of water. I'm not sure you can call it a mojito anymore, but I especially love using homemade grenadine (pomegranate syrup) in place of the regular simple syrup. It adds an extra oomph of flavor, and a pretty pink hue, too. You can find my recipe for grenadine right here.
Special thanks to my friend Tammy, who makes the best mojitos I've ever tasted, for sharing some of her tips with me. If you live in the Ann Arbor area and want to up your cocktail game, she hosts occasional cocktail classes throughout the year and you can check out her schedule here. 3.5.3208
The mojito is not a terribly strong cocktail. When made with 80-proof rum, the alcohol content falls in the 13 percent ABV (26 proof) range. That makes it equivalent to a glass of wine, only far more refreshing.
The mojito originated in Cuba, possibly derived from a 16th-century medicinal tonic known as El Draque (named after Sir Francis Drake). It's said that in the 1800s, Africans who had been enslaved and working in Cuba's sugarcane fields commonly took a similar elixir. As it advanced from tonic to beverage, the mint, lime, and sugar masked the taste of cheap rum. Havana lays claim to inventing the cocktail as it's known today with the introduction of ice and soda. The mojito grabbed international attention when Americans flocked to Cuba during Prohibition. It was supposedly second to the daiquiri on Ernest Hemmingway's list of favorite cocktails. Over the years, the rum improved, and the mojito's fame spread immensely.
White rums are typically preferred for a mojito; it's good to choose a mid-range brand. Alternatively, add extra depth to the drink's flavor with a high-end aged rum. Avoid spiced rums because the spices detract from the freshness of the mint and lime.
Ooh, la, la, a vodka mojito recipe! My partner and I don't get out too often now that we have our littles at home, but we do a weekly date night in after the kiddos go to bed. We play our favorite games and enjoy a couple of keto friendly cocktails. I'm the Scrabble Queen, and he slays Cinelinx. It's great, I get a little tipsy and boast about the time I won a spelling bee in second grade while he throws back a couple and geeks out on IMDB. It's not the most glamorous nightlife, but we have a total blast together!
I'll admit, it's been a little tricky coming up with yummy cocktails that fit into a keto diet, but we are totally getting the hang of it! And quite honestly, I think we've struck gold with a couple of our concoctions so far. One of my favorites has been the vodka mojito.
There's a local restaurant stationed on the waterfront nearby with fantastic happy hour specials and even more amazing cocktails. Their vodka mojito is hands down my all time favorite HH special. It's fresh; it's delicious, it's boozy! It's also packed full of carbs.
I love the idea of rhubarb mojito! This adorable pink color is perfect for spring. Bring on the good weather (it rains last few days at my home) to enjoy it on the balcony with a few friends! For the contest, you touch my heart of jeweler, this jewelry is beautiful and the mission is honorable. Thank you for the discovery!
I don't want to bore anyone with another mojito recipe, but honestly, if you think a mojito is boring, you're not doing it right. This picture was taken this evening....I tried to relax in the garden with this, but had to remove myself. Not just because the mosquitos started coming around, but because everywhere I looked, I found something to do. My hands smell like tomato plants right now because I just had to start trimming off those lower branches....
I've made mojitos before, but wanted to do something a little different with this one - instead of rum, I used bourbon. You may be thinking, "Isn't that a Mint Julep?" No, it's not. In fact, that's what I started with - I made a classic Mint Julep and I hated it. Truth be told, if I drink something like bourbon, it's got to be mixed with a LOT of things for me to enjoy it. I just can't stomach strong alcohol no matter the quality, but the recipe I ended up with for this, I really enjoyed.... a Bourbon Mojito. This recipe is adapted (with modifications) from one made on a television show put out by "Fine Cooking" called "Moveable Feast." It's actually a pretty decent show. I'm not really into watching many cooking shows, but this one grabs my interest most of the time. They travel around, meet local growers and chefs and make a meal for a group of people - usually in a scenic, interesting outdoor setting. I like that they feature local growers and businesses and showcase how important they are and what a difference they make in eating healthy meals with fresh ingredients.
Amor De Mar Mojito contains a light green color with yellow highlights recalling lime and mint flavors with a refreshing and flavorsome taste. The colorful wine burst of ripe fruits and flowers, with a light sweetness, balanced by its fine and smooth bubbles. This ready to drink mojito achieves a new sensory experience in which sight plays an important role. Amor De Mar Mojito is made up of wine and reminiscent of mojito flavors. Tradition is combined with innovation in both the colors and the original flavors, creating a sensational mojito.
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