Spicy Strawberry Mojito Food

STRAWBERRY MOJITO

Steps:

• Place strawberries, mint and sugar in a tall glass. Muddle with the back of a spoon (or a muddler if you have one).
• Fill glass halfway with crushed ice; pour in the rum and fresh lime juice.
• Top off with club soda, stir and serve garnished with lime slices in the glass and a fresh strawberry on the rim.

SPICY STRAWBERRY MOJITO

Steps:

• Cut two 1/8-inch slices off the habanero pepper. Save the rest of the pepper for another use. Discard seeds, then use the back of your knife to gently bruise the pepper and help release its oils.
• Add the habanero pepper slices and the rum to a cocktail shaker and let sit 10 minutes.
• Remove the habanero pepper slices, and add the mike's hard strawberry lemonade and ice; shake well.
• Divide the strawberries and mint between two double old-fashioned glasses.
• Squeeze the juice from two lime wedges into each glass. Muddle well.
• Strain the rum and mike's hard strawberry lemonade into the glasses and top with club soda.
• Garnish with additional strawberries, lime wedges and mint, if desired.

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.

STRAWBERRY-BASIL MOJITOS

Steps:

• For the strawberry-basil puree: To make the simple syrup, heat the sugar and 2 cups water in a saucepan over medium heat, stirring as needed, until the sugar has completely dissolved. Set aside and allow to cool completely.
• Add half of the strawberries, lime juice and basil to the bowl of a food processor. Pulse until you reach a consistency that makes you happy. I do 10 to 15 pulses, which leaves a good bit of texture. Transfer to a pitcher or container. Repeat with the other half and add to the same container. Pour in the room temperature simple syrup, mix and chill for at least 30 minutes.
• For the strawberry-basil mojitos: Pour 1/2 cup of the strawberry basil puree into each glass. Top with 2 ounces of your favorite light rum, add ice and stir gently to combine. Top off each glass with a splash of soda. Garnish each drink with a stalk of basil and a lime wedge.

STRAWBERRY MOJITO

Steps:

• Muddle the strawberries, limes and sugar in a large jug. Bruise the mint leaves and add to the jug with a pinch of black pepper. Add lots of ice and stir in the rum and sparkling water.

STRAWBERRY MOJITO

Steps:

• In a tall glass, add the sugar, 3 strawberries, 5 mint leaves and a splash of soda water.
• Lightly muddle. Squeeze juice from the lime into the glass; add rum.
• Stir and fill glass with ice. Top off drink with soda water.
• Garnish with remaining strawberry and sprig of mint.

STRAWBERRY BASIL MOJITO

Steps:

• Combine lime juice and basil leaves in the bottom of a highball glass; use a wooden spoon to muddle the basil.
• Stir in rum and strawberries.
• Fill glass with ice cubes and top with club soda.
• Garnish with a lime slice and a whole strawberry, and serve.
• Makes 1 cocktail.

STRAWBERRY MOJITO

Steps:

• Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside.
• Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

STRAWBERRY VANILLA MOJITO

Steps:

• Split 2 vanilla beans and scrape insides, add scraping and pods to bottle of rum. Shake well and let sit for a week before using. The longer it sits the more intense the flavor will get. When the rum turns dark similar to a spiced rum it is ready for use.
• Make vanilla syrup. bring 1 cup of water and sugar to a boil until sugar is dissolved into a syrup. add insided and pods of 2 vanilla beans and cover after cooled transfer to a capped squirt bottle of plastic container.
• In a blender, or with an immersion hand mixer purree berries.
• In an old fashioned glass add the mint and limes. Muddle mint and lime until all juice is released from limes and mint has released it oils. (while muddling try not to shred the mint into small pieces, pressing down on mint and not scraping will do this).
• Add strawberry purree and vanilla syrup to lime and mint.
• Fill the glass completely with large ice cubes and add rum.
• Stir all ingredients until mixed completely and top with splash of club soda. If you wish to shake the drink I suggest straining and serving it up and strained to avoid tiny bits of mint.