MANGO AND SPEARMINT CHRISTMAS MOJITOS
Steps:
- For the simple syrup: Place the sugar and 1 cup water in a small saucepan over medium heat. Stir the mixture constantly and cook until mixture is fully dissolved, about 5 minutes. (This recipe will make more than you need for the mojitos but the extra can be stored in the refrigerator and used for other beverages or to cook with.)
- For the mojitos: Add mint leaves, sliced limes and 1 cup simple syrup to a large (48-ounce) pitcher. Muddle these ingredients together with a muddler or the back of a wooden spoon.
- Add the rum, club soda and lime juice. Add ice and stir. Divide mixture among 8 glasses and garnish with slices of frozen mango.
TEQUILA MOJITOS
Gabrielle Union got this refreshing cocktail recipe from Miami-based chef Richard Ingraham (@chefrli).
Provided by Food Network
Categories beverage
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 4
Steps:
- Add half the mint leaves to the simple syrup. Set aside to infuse, 10 to 30 minutes.
- Add the tequila to a cocktail shaker filled halfway with ice. Add the simple syrup, lime juice and the remaining mint leaves. Cover and shake well.
- Fill 2 to 4 glasses with ice. Squeeze a lime wedge into each glass and run it around the rim. Add the squeezed lime wedge to each glass and strain in the cocktail mixture. Add a mint sprig to each drink. Serve and enjoy!
BLACKBERRY-PLUM MOJITOS
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time P1DT10m
Number Of Ingredients 7
Steps:
- Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar is dissolved, 3 minutes. Remove from heat; let cool 15 minutes. Syrup can be refrigerated for up to 1 month.
- Combine lemon juice, fruit, and basil in a bowl. Add syrup; mash lightly to release juices. Refrigerate at least 1 day and up to 4 days.
- Combine fruit mixture and vodka in a pitcher or punch bowl; ladle about 1/3 cup into each glass. Fill with ice. Top with sparkling water, garnish with more basil, and serve.
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