HORNSWAGGLE PEACHY KEEN GINGER MOJITO
Ye'll be feelin' Peachy Keen after 'tis drink. Make a virgin version usin' a drop or a pair 'o rum extract 'n peach juice from th' canned peaches to equal 1/4 cup. Thank ye fer enjoyin' me feel jolly drink. Oh you ask why Hornswaggle because the canned peaches make it easy. Hornswaggle=cheat Also the blender makes it a cheating way so you don't have to muddle the goods. Woe ye all had as much a ruckas as I did wit' 'tis Contest? Raiders 'o th' Lost Pantry Cookin' Contest If ye didnt maybe ye need a drink? Yo-ho-ho and a bottle of rum!
Provided by Rita1652
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Place in a blender everything but 6 ice cubes, soda and garnishes.
- Blend till smooth.Place three ice cubes into two tall glasses.
- Divide the drink mix into both glasses.
- Top with seltzer or lemon lime soda if you want more sweetness.
- Garnish with mint leaves.
- Fer th' band 'o pirates:.
- Place in a blender everythin' but 6 ice cubes, soda 'n garnishes. Blend till smooth.Place three ice cubes into a pair tall monocle. Divide th' drink mix into both monocle. Top wit' seltzer or lemon lime soda if ye want more sweetness. Garnish wit' mint leaves.
- Blimey!
Nutrition Facts : Calories 260.3, Fat 0.1, Sodium 14.8, Carbohydrate 35.2, Fiber 1.5, Sugar 29.4, Protein 0.8
VIRGIN MOJITO
I was looking for virgin mojito recipe and was unable to find it on Recipezaar. Hence a wider search on the wild, wild web. And voilà! Found an interesting looking one on the Food and Wine Magazine's website! Have yet to try it but I'm definitely sure the next time I have a little get-together, this will definitely be on my drink menu!
Provided by zoukncook
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a glass, muddle/crush the mint, sugar, lime juice and Simple Syrup.
- Add ice.
- Top with the ginger ale/club soda/sparkling water.
- For the sugar concious, you can exchange the sugar for Splenda (2tsp granulated Splenda) and omit the simple syrup.
- Enjoy!
Nutrition Facts : Calories 66, Sodium 9.4, Carbohydrate 17.6, Fiber 0.2, Sugar 15.3, Protein 0.2
PINEAPPLE GINGER MOJITO
My grandmother, a native of Philly, gives me her "Philadelphia" magazines when she is finished reading them. Each month, they feature a recipe created by a chef in one of their reknown Philly restaurants/clubs. This mojito is credited to mixologist Tony Abou-Ganim of the G Lounge. I have to admit that I have never been a big fan of mojitos; however, I was willing to give this a try. After making this yesterday, I am totally addicted. I am going to enjoy drinking these all summer. This is a bit of a pain to prepare and you have to wait four days for the pineapple and rum to fuse, but the result is well worth it. Prep time does not include the 4 days wait on the rum fusion. We used the 10 Cane rum, as the recipe suggested. Also, the recipe notes that you will need to choose a sweeter, gold pineapple and be sure to remove the core completely or your rum will have a bitter aftertaste. This recipe calls for quite a bit of ginger, so DH peeled it and put it in a food processor instead of dicing by hand.
Provided by Dr. Jenny
Categories Beverages
Time 1h20m
Yield 1 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 4254, Fat 1.8, SaturatedFat 0.3, Sodium 53, Carbohydrate 539.4, Fiber 14.8, Sugar 490.7, Protein 6.8
GINGER MOJITO
Make and share this Ginger Mojito recipe from Food.com.
Provided by Scott Acorn
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
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.
BACARDI PEACH RED MOJITO
I am not a great fan of the true mojitos but when you add some Bacardi Peach Rum I can drink them all night.
Provided by mary winecoff
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Muddle mint leaves with simple syrup in cocktail shaker.
- Add peach rum, lime juice and sour mix.
- Add ice cubes and shake until blended.
- Serve in martini glass and garnish with slice of fresh peach.
SPICED PEACH MOJITO
Make and share this Spiced Peach Mojito recipe from Food.com.
Provided by SLColman
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Tear mint leaves into a glass, add wedge of lime and soak in simple syrup.
- Muddle with barspoon.
- Half fill a rocks glass with crushed ice and add rest of ingredients to glass, stir before serving.
- Top off with club soda or Sprite.
- Garnish with a mint sprig and a lick of peach.
- Note: Variation of a white peach Mojito but using Morgans Spiced instead of golden rum.
Nutrition Facts : Calories 116.3, Sodium 0.8, Carbohydrate 2.6, Fiber 0.1, Sugar 0.7, Protein 0.1
LEMONGRASS, KAFFIR LIME AND GINGER MOJITO
Make and share this Lemongrass, Kaffir Lime and Ginger Mojito recipe from Food.com.
Provided by momaphet
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Syrup: place the water and raw sugar in a saucepan over a medium low heat. Stir to dissolve the sugar. Remove from the heat and add the lemongrass, ginger and kaffir lime leaves. Leave for a couple of hours or overnight before straining. The syrup will keep in a sterilised bottle for around 2 weeks.
- Mojito: place the syrup, lime and rum in a glass and muddle with a muddling stick to release all the juice from the lime. If you don't have a muddling stick you can use the end of a wooden spoon.
- Place the mint leaves in your hand and clap them together. Rub the mint leaves around the rim of the glass before popping them in the glass.
- Top with ice and sparkling water. Stir to make sure everything is well mixed, and garnish with lime wheels, a mint sprig and a lemongrass stalk.
Nutrition Facts : Calories 513.5, Fat 0.2, Sodium 10.5, Carbohydrate 110.6, Fiber 2.8, Sugar 101.5, Protein 0.7
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