Mojita Rita Food

CRANBERRY RITA

Steps:

• Put everything in your blender (mine is a blender on steroids) and blend.
• Pour.
• Enjoy.
• You can replace kumquat, calamondin and orange with lime or lemon for a different flavor. Have fun with it.

MOJITA

Steps:

• Place lime wedges and mint leaves in a pint glass.
• Muddle with the handle of a wooden spoon for 30 seconds.
• Add simple syrup and white rum.
• Fill glass with ice and top off with club soda.
• Shake or stir gently.
• TO MAKE SIMPLE SYRUP:.
• In a small saucepan, combine 2 parts sugar to 1 part water.
• Heat until sugar is dissolved.
• Cool before using (this keeps in the refrigerator for 1-2 weeks).
• For a fruity twist to your mojito, use flavored rum, such as mango, banana, or pineapple.
• NOTE: Muddle means to simply bruise or gently pound the limes and mint leaves to release their juices and essence. You can buy a muddler, which looks like a tiny baseball bat or billy club, at any good restaurant store.

COSMO RITA

Steps:

• Combine the first 6 ingredients to a cocktail shaker filled with ice.
• Shake vigorously; strain into a glass.
• If serving frozen, combine the first 6 ingredients in a blender with ¾ cup ice; blend briefly until smooth; pour into a glass.
• Garnish with an orange peel twist.

MOJITA RITA

Steps:

• Mash together the lime quarters, mint leaves, brown sugar, and water in a glass until the mint leaves start to bruise; this releases the oils and aromas in the mint.
• Add in the tequila, Cointreau, and ¾ cup crushed ice to the glass.
• Stir very well (don't shake), bringing the mint leaves to the top of the drink and dissolving all the sugar; serve immediately.