Kathy Casey: Minty Mojitos Keep You Cool in the Summer!
Fresh mint--mmmmm--the fragrance is so uplifting. Over the years, we've loved it in all kinds of libations from Mint Juleps in frosted silver cups to the classic Mojito, currently enjoying a major resurgence. Nothing says refreshing like fresh mint--shaken, hand-pressed, or added in some way or another to a cocktail.
Mojitos are the classic cocktail originating from Cuba and it is now one of the most ordered cocktails from restaurant and bar menus. Shake up one of these refreshing drinks for your next get-together…it could be with fresh cherries, peaches, or juicy berries--get creative and bring out your inner bar-chef!
In my new book Sips & Apps, I feature a Blue Thai Mojito that has a syrup infused with coconut, red pepper flakes, mint, and cilantro to add an exotic kick to this tall rum classic.
I’ve included a few different recipes here for you--from a classic, to a quickie, to the inspired. Happy mixing! Blue Thai Mojito
The infused syrup adds an exotic kick to this tall rum drink.
Makes 1 drink
Ingredients:
1/4 ounce blue Curaçao
1-1/2 ounces Bacardi Limon rum or silver rum
1-1/2 ounces Coco-Mint Syrup (recipe follows)
1 ounce fresh lime juice
2 ounces chilled soda water
For garnishing:
Fresh mint and/or cilantro sprigs
Shaved coconut (optional)
Directions:
1. Fill a tall glass with ice. Measure in the Curaçao, rum, syrup, lime juice, and soda water. Stir with a bar spoon.
2. Garnish with fresh mint and/or cilantro and a sprinkling of shaved coconut, if using.
Coco-Mint Syrup
Makes 3 cups, enough for about 16 drinks
Ingredients:
1 cup shredded sweetened coconut
1/4 teaspoon red pepper flakes
1 bunch fresh mint, torn
12 large sprigs fresh cilantro
2 cups sugar
2 cups water
Directions:
1. Combine the ingredients in a medium saucepan and bring to a boil. Boil for 2 to 3 minutes. Remove from heat and let steep for 1 hour.
2. Strain, pressing out as much liquid as possible, then discard the solids.
3. Let cool to room temperature. If not using immediately, cover and refrigerate, for up to 1 month, until needed. Remix before using.
© 2009 by Kathy Casey from Sips & Apps, Chronicle Books
Photo from Sips & Apps, Chronicle Books, Angie Norwood Browne Photography
Classic Mojito
Use this as a classic recipe to get creative with!
Makes 1 drink
Ingredients:
3 large sprigs fresh mint
2 ounces silver rum such as Cruzan
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup*
Splash of chilled soda water
Garnish: fresh mint sprig
Directions:
1. Tear the mint sprigs and drop into a cocktail shaker. With a muddler, press the mint to release its flavors.
2. Fill the shaker with ice. Measure in the rum, lime juice, and simple syrup. Cap and shake vigorously. Pour into a large glass. Top with soda water.
*Simple Syrup: One cup sugar and one cup water brought to a boil and cooled; keep refrigerated for up to 1 month.
© 2009 Kathy Casey Inc.
Peach Melba Mojito
This quick and easy mojito is made with my Dish D’Lish Mojito cocktail mix. You can substitute strawberry purée for the raspberry if desired.
Makes 1 cocktail
Ingredients:
1 lime squeeze
1 large wedge fresh peach
2 ounces Bacardi Peach Red Rum
2 ounces Dish D’Lish Classic Mojito Cocktailor
2 tablespoons raspberry purée
Splash of soda water
For garnishing:
Fresh mint sprig
Fresh raspberry if in season
Directions:
1. Squeeze lime and drop it into cocktail shaker. Fill with ice. Add rum, Cocktailor, and purée.
2. Cap and shake vigorously. Add soda water. Pour into a tall glass. Top with more ice if needed. Garnish with mint and raspberry if using and insert straw.
© 2008 Dish D’Lish® Inc
For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog
CakeSpy on May 27, 2009 at 08:13 AM
I think that Kathy Casey is a genius!
Lori @ RecipeGirl on May 27, 2009 at 10:10 AM
You're talkin' my language with these unique mojito recipes. Love these ideas. So far, watermelon mojitos are my fave, but will def. try these out too! Kathy Casey rocks!
sippewissettsea sue on June 03, 2009 at 05:06 PM
I had my first "hummingbird" mojitos of the summer made by the curators of the Dunn Gardens. The simple syrup was inadvertently swapped with the hummingbird feeder syrup. They were slightly less sweet.. Last night we had the real deal, so refreshing, especially surrounded by blooming rhodies and the moon overhead. Nice way to start the heat streak!