Parrot Bay Key Lime Mojito Recipes

PARROT BAY KEY LIME MOJITO CITRUS

Steps:

• Muddle mint.
• Fill glass with ice.
• Add Captain Morgan Parrot Bay Key Lime Rum and club soda.
• Garnish with a lime wedge.

PARROT BAY MANGO MOJITO

Steps:

• Add 6 mint leaves, squeezed lime juice, simple syrup and muddle.
• Add Captain Morgan Parrot Bay Mango Rum.
• Fill with crushed ice and stir.
• Add club soda and add more crushed ice.
• Garnish with a mint leaf.
• Add bitters.

JALAPENO-MANGO MOJITO

Steps:

• For the simple syrup: Combine the sugar and 1 cup water in a small sauce pot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
• For the mojito: Combine the mint, lime wedges, jalapeno and 3/4 ounce of the simple syrup (1 1/2 tablespoons) in a cocktail shaker and muddle. Fill the shaker with the ice, pour in the rum and mango nectar and shake briefly. Pour directly into a highball glass. Top off with the sparkling water and stir briefly. Garnish with a mint sprig and jalapeno slice.

KEY LIME PARFAIT WITH MOJITO

Steps:

• Preheat oven to 350 degrees F.
• To make the parfait, whip the cream until soft peaks form and set aside. In a small bowl place the gelatin in cold water. In a small pot, cook 2 ounces of the sugar with the water until it reaches 121 degrees F.
• Whip the egg yolks and slowly whip the cooked sugar into the yolks and let cool. Whip the egg whites and the remaining 2 ounces sugar to form stiff peaks. Remove the gelatin from the water and add the gelatin, zests, and lime juice to the whipped yolks and hot sugar mixture. Combine the mixture with the whipped egg whites and cream. Pour the mixture into a cone shaped mold and freeze.
• To prepare the tulip batter, combine all of the ingredients and mix well. Spread the mixture onto a silicone baking pad or parchment paper into the shape of a hand and bake until lightly golden. Remove from the oven and immediately invert each tulip over a cup to form a basket shape. Allow to cool and set aside.
• To make the mojito, combine the fresh mint, corn syrup, lime juice, and zest into a blender and pulse until combined. Stir in the rum and chill until needed.
• Preheat oven to 340 degrees F.
• To make the biscocho, combine all of the ingredients and mix well. Pour the mixture into 4 (4-ounce) aluminum cups until 2/3 full. Bake for 20 minutes, remove from oven, and let cool.
• To assemble, place the biscocho upside-down in the middle of the plates. Place the tulip on top of the biscocho with the parfait cone inside the tulip. Pour the sauce on the plate around the biscocho tower. Garnish with fruits or chocolate shavings.

PARROT BAY KEY LIME MOJITO

Steps:

• Muddle mint.
• Fill glass with ice.
• Add Parrot Bay Key Lime and club soda.
• Garnish with a lime wedge.