Ginger Mint Mojitos Food

GINGER MOJITO

Steps:

• Put the mint leaves, ginger syrup, lime and rum in a cocktail shaker or glass and muddle them together so the mint leaves break up a bit. Add a couple cubes of ice and shake to cool the mixture.
• Strain the mixture into a highball (tall) glass filled with a few ice cubes. Top up the glass with soda water and serve, garnished with a sprig of mint (and lime and a slice of ginger, if you like)

GINGER MINT MOJITO RECIPE BY TASTY

Steps:

• In a medium bowl, combine the lime rinds and sugar. Toss to coat the rinds with the sugar, then cover. Let sit, stirring every 45 minutes, for about 4 hours, or until the sugar is completely dissolved and there's syrup in the bottom of the bowl.
• Strain the syrup through a fine-mesh sieve or cheesecloth, pushing to extract as much liquid as possible. Store in an airtight container in the refrigerator for up to 3 months.
• In a cocktail shaker filled with ice, combine the rum, lime juice, simple syrup, and mint leaves. Shake vigorously for 20 seconds.
• Strain into a glass filled with ice and top with ginger beer.
• Garnish with the slice of lime and mint leaves.
• Enjoy!

WHISKEY GINGER MOJITO RECIPE BY TASTY

Steps:

• In a small saucepan, combine ginger syrup ingredients and bring to a boil. Lower to a simmer and cook for 10 minutes.
• Strain through a sieve and cool.
• Place the mint and one lime wedge in the bottom of tall glass. Muddle well and add 1 ounce (30 ml) of ginger syrup. Add the second lime wedge and muddle again.
• Top off glass with the bourbon, ice, and club soda. Stir well and garnish with a lime wedge and a few mint leaves.
• Enjoy!

BLUEBERRY GINGER MOJITO PITCHERS

Steps:

• Peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain and cool in the refrigerator when done.
• Add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher). Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. If assembling pitchers you can cover them at this stage and leave in the refrigerator until ready to serve.
• When ready to serve, add the simple syrup, vodka and top off with club soda. Give it a quick stir and then pour into glasses with ice cubes. Garnish with a handful of fresh blueberries and a sprig of mint.
• The recipe outlined below is for 2 tall glasses, but you can use the ratio to make pitchers (depending on how big your pitcher is double or quadruple the recipe).
• Combine the blueberries, mint leaves and lime wedges in the pitcher and muddle it in there with the back of a wooden spoon. When you are ready to serve add the vodka, ginger simple syrup and club soda. Stir and pour into glasses with a couple of ice cubes. Garnish each glass with some fresh blueberries and a sprig of fresh mint.

GINGER-MINT MOJITOS

Steps:

• Juice the limes. You should wind up with about 1/4 cup of juice. Reserve the juiced halves.
• In a bowl, mash the lime halves, juice, rum, mint, sugar, and ginger with a spoon or masher of choice.
• Allow it to sit for about 20 minutes, and then strain into a bowl. Discard the solids.
• Fill 4 glasses with ice, 1/2 cup rum mixture and 1/2 cup club soda.
• Garnish with mint sprigs.

VIRGIN MOJITO

Steps:

• Muddle the sugar with leaves from the mint using a pestle and mortar (or use a small bowl and the end of a rolling pin).
• Put a handful of crushed ice into 2 tall glasses. Divide the lime juice between the glasses with the mint mix. Add a straw and top up with soda water.

GINGER MOJITO

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.