Category Archives: MOJITOS

Customer Appreciation Post — Jalapeno Watermelon Mojito

A friend posted this on Instagram after stopping in last night:

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Jalapeno Watermelon Mojito

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Labor Day Beach Drink

I had rum and fruit juice today at a bar overlooking the beach:

  

The Crab’s Claw is an oceanfront Caribbean restaurant in Atlantic Beach, North Carolina.

The drink was their Hurricane Isabella:

Myers Dark Rum, Malibu Coconut and Banana, Triple Sec with a Splash of Grenadine and Pineapple Juice. Always Shaken (things) up. Served on the Rocks.

Last year at this same place I had a cucumber-basil mojito, but today I was in the mood for a sweet and stereotypically touristy drink.

And I had to get a pic of their tiki fountain:

  

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Filed under GRENADINE, HOLIDAYS, MOJITOS

Another Watermelon Mojito Photo

Yesterday I posted a picture of the first Watermelon Mojito of the season made at my bar.

Today’s post is just another brief “Photo Post” because I got so many useable shots of the drink:

  

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Filed under MOJITOS, PHOTO POST, RUM, WORK-RELATED

The Start Of Summer

At Forte, where I work, we make a ton of mojitos each summer.

And for years now, one of our most popular mojitos is our Watermelon Mojito — which is only available when we are able to get fresh watermelon for muddling.

Well, the watermelon is in house and this is the first Watermelon Mojito of the summer!

  

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Mojitos In Miami

The city of Miami celebrates an anniversary tomorrow.

July 28th is the anniversary of the day the city incorporated in 1896.

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Google “Miami” and “cocktail” and you’ll read that the city’s unofficial drink is the Mojito. There are also places online which say that Miami now has an official cocktail, and that it’s the Bacardi Mojito.

Regardless, the Florida city was incorporated on July 28, 1896. And whether or not it’s official, a day in July is the perfect time for a Mojito.

Mojito
•6 mint leaves
•.75 oz simple syrup (one part water, one part sugar)
•.75 oz fresh lime juice
•1.5 oz white rum
•1.5 oz club soda

Here’s the recipe as printed online at Liquor.com:

HOW TO MAKE THE MOJITO COCKTAIL
In a shaker, lightly muddle the mint. Add the simple syrup, lime juice and rum, and fill with ice. Shake well and pour (unstrained) into a highball glass. Top with the club soda and garnish with a mint sprig.

Note that this Liquor.com recipe calls for the mojito to be shaken after almost all of the ingredients have been added. Shaking the mojito is one method. I usually roll it into a mixing tin at that stage (and then back into the highball glass), then finish with the soda water.

More opinions on how to make a mojito:
•Imbibe Magazine suggests stirring a mojito.
•Epicurious also says to stir, but at a different stage.

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Filed under BRANDS, COCKTAIL CALENDAR, HISTORY, MOJITOS

Limited Edition Cocktail: Choco-Strawberry Mojito

A “Limited Edition Cocktail” is something that can only be made with a certain ingredient that’s only available for a short time.

Here in this case, the “limited” ingredient is a chocolate mint that we only had a short while this past summer at my restaurant.

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About This Cocktail
A mojito made with fresh local strawberries as well as organic chocolate mint from Fickle Fields Farm in Kennedy, N.Y.

Ingredients
2 ounces rum
4 to 6 chocolate mint leaves
2 tablespoons diced strawberries
1 lime wedge
Splash simple syrup
Top with soda water

Preparation
Muddle the pieces of strawberry with the chocolate mint, lime and simple syrup in a pint glass. pack the pint glass full with ice and then add the rum. Roll the drink into a mixing tin and back before finishing with soda water and/or lemon-lime soda to taste.

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Filed under COCKTAIL RECIPES, LIMITED EDITION COCKTAILS, MOJITOS