Spiced Peach Mojito Food

PEACH MOJITOS

Steps:

• Squeeze juice from the lime into blender.
• Add peach slices, sugar, juice and rum; blend until smooth. Add crushed ice and pulse until combined. Pulse in mint leaves.
• Pour into 2 chilled glasses. Add a splash of soda to each drink and garnish with peach slices and mint leaves.

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.

SPICY MOJITOS

Steps:

• For the jalapeno simple syrup: Add the sugar, jalapeno and 1 cup water to a saucepan. Bring to a boil, stirring to dissolve the sugar. When the sugar is dissolved, remove from the heat and let cool for 1 hour. Remove the jalapeno before using.
• For the mojitos: Divide the mint leaves between two pitchers, and muddle. Squeeze the juice of 1 lime into each pitcher, then add the simple syrup, evenly divided. Fill the pitchers with ice and top off with club soda. Add the rum to one of the pitchers. Stir and serve.

SPICED PEACH MOJITO

Steps:

• Tear mint leaves into a glass, add wedge of lime and soak in simple syrup.
• Muddle with barspoon.
• Half fill a rocks glass with crushed ice and add rest of ingredients to glass, stir before serving.
• Top off with club soda or Sprite.
• Garnish with a mint sprig and a lick of peach.
• Note: Variation of a white peach Mojito but using Morgans Spiced instead of golden rum.

POMEGRANATE MOJITO

Steps:

• Combine the sugar, lime juice and mint leaves in a tall glass; mash with the back of a spoon.
• Mix in the rum and pomegrante juice.
• Fill glass with ice.
• Top with a splash of soda water.

SPICED MELON MOJITO

Steps:

• In a large plastic pitcher with a lid, muddle (smash together with a muddler or wooden spoon) mint, limes and sugar.
• Stir in cantaloupe puree and 1/4 cup water.
• Add rum and ice cubes; cover and shake.
• Pour through a strainger into 8 chilled glasses and garnish each with a mint sprig.

MEXICAN MOJITO

Steps:

• In a mixing glass or shaker, muddle the mint sprigs, lime, and sugar.
• Add the ice and tequila. Cap tightly, shake vigorously, and pour into a 12-ounce glass. Top the glass with soda water and top that with the lemon-lime soda. Garnish with a sprig of mint and a lime wheel.