Ginger Mojito Recipes

WHISKEY GINGER MOJITO RECIPE BY TASTY

Steps:

• In a small saucepan, combine ginger syrup ingredients and bring to a boil. Lower to a simmer and cook for 10 minutes.
• Strain through a sieve and cool.
• Place the mint and one lime wedge in the bottom of tall glass. Muddle well and add 1 ounce (30 ml) of ginger syrup. Add the second lime wedge and muddle again.
• Top off glass with the bourbon, ice, and club soda. Stir well and garnish with a lime wedge and a few mint leaves.
• Enjoy!

GINGER MOJITO

Steps:

• Muddle ginger in base of shaker.
• Add mint and lightly muddle (just to bruise mint and release their essential oils).
• Add the next three ingredients and shake with ice and fine-strain into a glass filled with crushed ice.
• Top with ginger ale.
• Garnish with a sprig of mint.

PINEAPPLE-GINGER MOJITO

Steps:

• Muddle the mint leaves, pineapple cubes and sugar in a glass. Fill with ice and the rum; top with ginger beer. Garnish with the pineapple slice.

GINGER-MINT MOJITOS

Steps:

• Juice the limes. You should wind up with about 1/4 cup of juice. Reserve the juiced halves.
• In a bowl, mash the lime halves, juice, rum, mint, sugar, and ginger with a spoon or masher of choice.
• Allow it to sit for about 20 minutes, and then strain into a bowl. Discard the solids.
• Fill 4 glasses with ice, 1/2 cup rum mixture and 1/2 cup club soda.
• Garnish with mint sprigs.

PINEAPPLE GINGER MOJITO

Steps:

• To make the pineapple-rum: Peel, core and slice pineapple and pack into a glass container with a cover. Add rum to completely cover pineapple. Seal container and store in a cool place for four to five days. Taste rum occasionally to check progress. When rum has reached the desired flavor, strain it through a sieve, bottle, and refrigerate for up to two weeks. Yields one liter.
• To make ginger syrup: In a medium saucepan over medium-high heat, bring water and ginger to a boil. Add sugar, stirring until dissolved. Reduce heat to low and simmer for 1 hour. Remove from heat and cool to room temperature. Strain through a sieve, bottle, and refrigerate for up to one month. Yields approximately 3 cups.
• To make mojito: In a 14-oz glass, muddle spearmint, lime juice, and ginger syrup, to release the spearmint oils without tearing the leaves. Fill the glass with crushed ice, and add pineapple-infused rum. Stir the drink to incorporate the flavors and coat the ice. Add more crushed ice, stir again, top with soda water, and stir once. Garnish with a sprig of mint and spear of pineapple.

APPLE & GINGER MOJITO

Steps:

• Put all ingredients, except for the ginger beer and mint, in a highball glass. Gently stir the drink, then top up with ginger beer. Garnish with the mint sprig and apple slices to serve.