Thirsty Thursday: Pineapple Mojito Recipe

Ingredients:

  • 1/2 cup diced fresh pineapple
  • 2 oz pineapple juice
  • 1 oz lime juice
  • 1 tsp raw sugar
  • 8 to 10 mint leaves
  • 2 oz white rum
  • 4 oz soda water
  • Ice

Instructions:

  1. Muddle the diced pineapple, pineapple juice, lime juice, sugar, and mint leaves together in the bottom of a glass. Add rum and fill the glass with ice. Top the drink off with soda and garnish with extra mint leaves and pineapple.

Thirsty Thursday: Skinny Coconut Mojito Recipe

Ingredients

  • 1/2 cup fresh mint
  • 1 lime cut into wedges
  • 2 tablespoons simple syrup
  • 1/4 cup rum
  • 1 cup coconut water
  • sparkling water

Instructions

  1. In the bottom of a shaker, muddle the fresh mint and the lime wedges. Add the simple syrup, rum and coconut juice. Fill the shaker with ice and shake for about 15-20 seconds.
  2. Strain into two glasses and top with sparkling water.

Thirsty Thursday: Raspberry Mojito Recipe

Ingredients

  • 1/4 cup mint leaves plus more for garnish
  • 3 cup water cold
  • 1 1/2 cup rum chilled
  • 1/2 cup lime juice chilled
  • 12 oz frozen raspberry juice concentrate thawed
  • 1 1/2 cup carbonated water chilled
  • 1/2 cup raspberries for garnish

Instructions

  1. In a medium bowl, add sugar and mint leaves. Using a spoon, crush the mint leaves into the sugar and along the sides of the bowl.
  2. Pour water, rum, lime juice, and thawed raspberry juice in the bowl. Stir together until sugar is dissolved.
  3. Fill a pitcher (or a set of glasses) 1/2 way with ice. Pour in raspberry juice mixture, including crushed mint leaves. If pouring into individual glasses, fill each glass 1/2 way with raspberry juice mixture.
  4. Slowly pour carbonated water down the side of the pitcher (or the glasses). Once filled, gently stir once or twice to combine.
  5. Serve raspberry mojitos with raspberries and extra mint leaves as garnish.

Thirsty Thursday: Sparkling Watermelon Mojito Recipe

This mojito is what summer is all about. Juicy watermelon, fresh mint, rum, and of course, my fave: ice cold bubbly Pinot Grigio.

INGREDIENTS

  • 5-10 mint leaves
  • ½ oz freshly squeezed lime juice
  • ¾ oz – 1 and ½ oz simple syrup*
  • 3 oz watermelon juice**
  • 1 and ½ oz white rum
  • 3 oz Barefoot Bubbly Pinot Grigio

 INSTRUCTIONS

  1. In a short cocktail glass, muddle mint leaves.
  2. Pour in lime juice, simple syrup, watermelon juice, and rum.
  3. Stir.
  4. Top with ice.
  5. Pour in pinot grigio and enjoy!

Thirsty Thursday: Mango Mojito Recipe

INGREDIENTS:

FOR A SINGLE MOJITO:

  • 4-5 mint leaves
  • 1.5 ounces Mango Infused Rum (Bacardi makes it, so do a few other brands)
  • 1 ounce simple syrup (or to taste, see note)
  • 1.5 ounces lime juice
  • 3-4 ounces club soda
  • Fresh limes, for garnish

FOR A PITCHER:

  • 1 bunch of mint leaves
  • 1 1/2 cups Mango Infused Rum
  • 1 cup simple syrup (or to taste)
  • 1 1/2 cups lime juice
  • 4 cups club soda
  • 2 limes, sliced
  • Frozen mango, optional

INSTRUCTIONS:

  1. To make one cocktail: add mint leaves, a small slice of lime, and simple syrup to a serving glass and muddle them to release the mint. Add rum, lime juice, and club soda. Top it off with ice and sliced lime.
  2. To make a pitcher: add mint leaves, a sliced lime, and simple syrup to a pitcher and muddle them together. Add rum, club soda, and lime juice. Add ice, additional lime slices, and frozen mango for garnish and a pretty presentation.

Thirsty Thursday: Pomegranate Mojito Recipe

Ingredients:

  • 1 lime wedge, plus one more for garnish
  • 3 mint leaves, plus more for garnish
  • 1 tablespoon simple syrup
  • 2 ounces light rum
  • 2 ounces pomegranate juice
  • 4 ounces club soda
  • ice

Instructions:

  1. In the bottom of a glass, muddle together lime wedge, mint leaves and simple syrup.
  2. Fill cup 1/2 full with ice.
  3. Pour rum, pomegranate juice and club soda over the top. Stir.
  4. Garnish with lime wedge and mint leaves.

Thirsty Thursday: Lemon Jalapeno Blackberry Mojito Recipe

Sweet Roasted Blackberry Mojito with blackberry ice, lemon mint syrup, fresh mint and a spicy jalapeño is refreshing and stunning.

INGREDIENTS

Lemon Mint Simple Syrup:

  • 1 cup water
  • 1 cup sugar
  • 15 fresh mint leaves
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest

Sugar Roasted Blackberries:

  • 6 ounces fresh blackberries
  • ¼ cup sugar
  • 2 tablespoons lemon juice
  • Baking spray

Blackberry Ice Cubes:

  • Fresh blackberries
  • Canada Dry® Blackberry Ginger Ale

Mojito:

  • 8 fresh mint leaves
  • 1½ ounces of lemon mint simple syrup
  • 1 – 2 ounces of rum
  • Juice of half lemon
  • 1½ ounces of Canada Dry® Blackberry Ginger Ale
  • Club Soda
  • Sugar Roasted Blackberries
  • Blackberry Ice Cubes
  • 1 jalapeno, sliced

INSTRUCTIONS

Lemon Mint Simple Syrup:

  1. Place a small sauce pan over medium heat, add all ingredients and cook until it bubbles. Turn down the heat to low for 2 minutes, then remove the sauce pan from heat and let sit for 15-20 minutes.

Sugar Roasted Blackberries:

  1. Preheat the oven to 450 degrees F.
  2. Place the blackberries in a baking dish sprayed with baking spray, toss with the sugar and lemon juice. Roast in the oven for 20 minutes. Cool to room temperature before adding to the cocktail.

Mojito:

  1. Add 1 ounce of lemon mint simple syrup and the mint leaves to the bottom of a tall glass. Muddle with a muddler, add blackberry ice cubes, a few sugar roasted blackberries, pour rum, 1 ½ ounces of lemon mint simple syrup, lemon juice, Canada Dry® Blackberry Ginger Ale, Club Soda as needed and a few jalapeño slices. Mix with a long spoon or knife and serve with an additional sprig of mint.
  2. Taste as you go and add more or less lemon mint simple syrup to achieve the desired level of sweetness. For a virgin version, skip the rum.

Chill Out: BLUEBERRY MOJITO POPSICLES

Get your booze on with these thirst-quenching Blueberry Mojito Popsicles!

INGREDIENTS

  • ½ cup sugar
  • ½ cup water
  • 35 mint leaves
  • ¾ cup lime juice
  • 6 tablespoons light rum
  • 6 oz blueberries

INSTRUCTIONS

  1. In a small saucepan, combine sugar, water, and 25 mint leaves. Heat over medium heat until the sugar is completely dissolved, then remove from heat and allow to cool to room temperature.
  2. Once cooled, strain out mint and pour syrup into a large bowl. Squeeze into the bowl lime juice and rum and mix until combined.
  3. Pour into 10 popsicle molds, filling a little more than ¾ of the way up. Toss one fresh mint leaf and about 12 blueberries into each mold. Fit with popsicle stick and freeze for at least 4 hours, preferably overnight.