French Mojito Food

FRENCH MOJITO

Steps:

• Lightly MUDDLE mint in base of glass (just to bruise)
• Add other ingredients
• Half-fill glass with crushed ice and CHURN (stir) with bar spoon
• Continue to add crushed ice and churn until drink is level with glass rim

MOJITO CHAMPAGNE COCKTAIL

Steps:

• Put the mint, sugar and lime wedges into a small pitcher and muddle together. Stir in the rum. Strain into chilled coupes and top off with the cava.

MOJITO

Steps:

• Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
• Garnish each with a slice of lime and a sprig of mint.

THE REAL MOJITO

Steps:

• Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

EASY MOJITOS

Steps:

• Place mint leaves, lime slice, and sugar in bottom of a glass and muddle with a spoon until mint is crushed. Fill glass with ice cubes. Pour rum and soda over the ice; stir.

BASIC MOJITO INGREDIENTS

Steps:

• In a tall thin glass, crush or muddle part of the mint with a fork to coat the inside.
• Add the sugar and lime juice and stir thoroughly.
• Top with ice.
• Add rum and mix.
• Top off with the club soda (or seltzer).
• Add a lime or lemon slice and the remaining mint.
• Serves one.

VIRGIN MOJITO

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!

GOOD MOJITO

Steps:

• Muddle the lime juice, sugar, and mint leaves together in the bottom of a cocktail glass until the mint has broken down a bit, about 1 minute. Fill the glass with ice cubes. Add the rum and soda water over the ice. Pour the mixture back and forth from from the glass to another glass to mix. Garnish with the lime wedge and enjoy.

FRENCH MOJITO

Steps:

• Muddle mint with vodka in base of shaker; add lime juice and sugar; shake with ice and strain into an ice-filled glass.
• Top with soda and stir.
• Serve in a collins glass, garnished with raspberry and mint sprigs.

FRENCH MOJITO

Steps:

• Fill a shaker with ice, then add 45 ml (1½ oz) Rémy Martin VSOP, 30 ml (1 oz) lime juice, 20 ml ( ⅔ oz) simple syrup, 30 ml (1 oz) sparkling water, and 10 mint leaves.
• Shake for 10 seconds, then pour, unstrained, into a Collins glass.
• Before adding the mint, crush the leaves by hand to release the aromas and essential oils.

MOJITOS

Steps:

• Place sugar and mint in a tall glass and using the back of a spoon, mash the mint leaves into the sugar. Add the remaining ingredients, mix, and serve.

ITALIAN MOJITO

Steps:

• Juice one lime, reserving juice. Dice the lime shell.
• Place Tuaca in bottom of shaker with mint leaves. Muddle leaves along with lime shell until the fresh mint flavor is released. Add simple syrup and rum along with cracked ice. Shake to break up the mint leaves.
• Pour into tall mojito glass over more cracked ice. Top with Asti Spumante or your favorite sweet champagne. Stir and serve.

FRENCH MOJITO

Steps:

• Mix in a pint glass the Rum, Mint Leaves, Brown Sugar and juice from the Lime (quartered).
• Muddle the ingredients until the mint leaves are pretty well broken up (approx 1-2 minutes).
• Fill the pint glass, containing the muddled ingredients, with Ice.
• Top off the pint glass with Sparkling Wine.
• Transfer back and forth between the pint glass and a larger glass 3-4 times to mix.
• Garnish with pressed lime quarters and serve.