Spiced Melon Mojito Recipes

SPICED TEA MOJITO

Steps:

• Combine the cardamom, cinnamon and 3 cups water in a medium saucepan and bring to a bare simmer. Remove from the heat, stir in the sugar, and add the tea bags and 4 sprigs of the mint. Let steep for 6 minutes, then remove the tea bags. Let the tea cool to room temperature. Transfer to the refrigerator to chill. Strain the tea into a measuring cup, discarding the solids. Stir in the lemon juice.
• Tear the remaining 8 sprigs mint and divide them evenly among 4 rocks glasses. Gently muddle the mint with the back of a spoon. Fill the glasses with ice, then divide the chilled tea evenly among the glasses. Add a shot (1 1/2 ounces) of rum to each glass and top off with a splash of sparkling water. Stir and serve.

THE CLASSIC CUBAN MOJITO

Steps:

• Gather the ingredients.
• In a highball glass, add the sugar, mint leaves, and a splash of the club soda.
• Muddle just enough to dissolve the sugar and release the flavor of the mint.
• Squeeze the juice from the 2 halves of lime into the glass. Drop 1 squeezed half into the glass if you like.
• Add the rum and stir well.
• Fill the glass with ice cubes and top with club soda.
• Garnish with a mint sprig. Serve and enjoy.

WATERMELON MOJITOS

Steps:

• Place cubed watermelon in a blender and blend until smooth. Pour into a bowl through a mesh strainer to remove pulp. Measure out 2 cups of strained watermelon juice and set aside.
• Place mint leaves in the bottom of a pitcher. Pour in 1/2 the watermelon juice; muddle mint leaves with a muddler or the bottom of a wooden spoon.
• Pour remaining watermelon juice, lime juice, rum, and simple syrup into the pitcher. Fill with ice and top with club soda. Serve.

CAPTAIN'S MOJITO

Steps:

• Place the mint leaves, lime wedges, and ice into a cocktail shaker; mash well with a cocktail muddler. Pour in the simple syrup, lime juice, rum, cranberry juice, and soda water. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass to serve.

HONEYDEW MOJITOS WITH MELON BALLS AND MINT

Steps:

• Rub a lime wedge on rims of 8 glasses, then dip rims in superfine sugar.
• Cut 3 melon quarters into 1-inch chunks. Puree melon in a food processor until smooth. Strain puree through a cheesecloth-lined sieve, and discard solids. (You should have about 4 cups.) Using a 1-inch melon baller, scoop balls from remaining quarter, and reserve.
• Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and add mint. Let stand at room temperature, uncovered, for 10 minutes. Strain through a fine sieve, and discard mint leaves. (You should have a scant 1/3 cup syrup.)
• Combine melon puree, mint syrup, rum, and lime juice in a pitcher, and refrigerate until cold, about 30 minutes. Add ice to pitcher, and divide among glasses. Garnish each with melon balls, mint sprigs, and lime wedges, and serve immediately.

MIDORI MELON MOJITO

Steps:

• Muddle mint leaves and lime in rocks glass. Cover with simple syrup and fill with ice. Add Rum, Midori and club soda; stir well. Garnish with lime wedge and sprigs of mint.