Food & Drink
19 Beach-Ready Mojito Recipes
These refreshing mojito recipes are a tropical vacation in a glass.
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Soursop Mojito

Ingredients:

4 Wedges of Royal Isabela Organic Farm Limes 
5 Leaves of Royal Isabela Organic Farm Marsh Mint
2 oz fresh squeezed Soursop (guanábana) juice, no sugar added
1 oz sugar syrup

1.5 oz of Puerto Rican White Rum 
Splash of Lemon Soda
Mint Sprig, Thai Basil Flower

Directions:

Place 2 lime wedged into a highball glass. Use a muddler to crush the lime to release the lime juice. Add the sugar syrup and 2 Marsh mint leaves (Give leaves a smack in your hands to release the mint oils). Do not strain the mixture. Fill the glass almost to the top with clear ice. Pour rum over the ice, and fill the glass with Lemon Soda. Stir. Garnish with the mint sprig and Thai Basil Flower.

From The Croquet Bar at Royal Isabela, A Destination Hotel, in Isabela, Puerto Rico

Cape Cod Mojito

Ingredients:

1.5 oz Bully Boy White Rum

5 oz GrandTen Cranberry liqueur

1.5 oz fresh lime juice

1.5 oz simple syrup

6 mint leaves

Directions:

In a pint glass, press the mint leaves gently, add all ingredients and shake with ice. Strain into a highball over fresh ice and garnish with mint.

From Teodora Bakardzhieva of Publico Street Bistro & Garden in Boston, Massachusetts

Ruffled Feathers

Ingredients

1.5 oz Brugal Extra Viejo

75 oz fresh lemon juice

1 oz house made cardamom syrup

2 leaves of muddled purple ruffle basil

Directions

Muddle Basil in a mixing tin. Add remaining ingredients into mixing tin with ice. Shake and strain into a rocks glass and top with crushed ice.

From Tom on Collins at 1 Hotel South Beach in Miami, Florida

Monk-Ey Around

Ingredients:

1 oz light rum

1 oz 24-year aged rum

.75 oz coconut

.75 oz banana syrup

.50 oz orange juice

.25 oz lime

2 dash pecan bitters

Edible Flower, to garnish

Mint Pina Colada Caviar Pearls

Directions:

Combine rums, coconut, banana, orange juice, bitters, and lime into shaking tin. Fill half way with ice and shake for 5 seconds. Strain into a rocks glass and top with crushed ice. Garnish with edible flower and mint pina colada caviar pearls.

From Cody Goldstein of The Fat Monk in New York City

 

Batman Charcoal Mojito


Ingredients:

Bar spoon of grilled pineapple chunks and mint

2 oz Blackwell Rum

¼ teaspoon activated charcoal

2 oz pineapple juice

.5  oz Lime Juice

.5 oz Agave

Directions:

Muddle a bar spoonful of grilled pineapple chunks and mint. Combine rum, activated charcoal, pineapple juice, lime juice, and agave. Shake, then strain into a tall glass. Add crushed ice and swizzle. Garnish with pineapple and mint.

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From Johnny Sweet of JIMMY at The James Hotel in New York City

 

Row-Jito

Ingredients:

2 oz Barcadi Light

.25 oz of St. Germaine Elderflower

4 strawberries

6 raspberries

4 slices of lime

.25 oz simple syrup

Ice

Directions:

Muddle mint leaves, raspberries, strawberries, and lime. Add rum, elderflower liquor, and simple syrup. Shake and strain into a glass with ice. Add sprite or soda water according to sweetness preference. Garnish with lime and mint.

From Jorge Chunga of Station Kitchen & Cocktails at The Embassy Row Hotel, A Destination Hotel in Washington, DC.

 

Cliffside Cuban

Ingredients:

6 mint leaves

.25 oz simple syrup

.25 oz lime juice

1.5 oz Bacardi Silver

.75 oz Pamplemousse Rose Liqueur

Directions:

Muddle mint leaves in simple syrup and lime juice. Add the rest of ingredients into shaker and shake. Dump into a Collins glass and top with Blanc de Blanc sparkling wine. Garnish with mint sprig and candied grapefruit.

Caitlin Hula of Cliff House Maine in Ogunquit, Maine

 

Clara Bow

Ingredients:

5-6 mint leaves

.75 oz lemon juice

.5 oz Grenadine*

.5 oz St. Germain

1.5 oz Bulleit Bourbon

Directions:

Combine all ingredients in a shaker tin with 5-6 large ice cubes. Shake vigorously. Strain into a coupe.

*Grenadine: Pour 16 oz of 100% pure, organic (NOT Pom Wonderful) pomegranate juice into a saucepan, add 16 oz of turbinado sugar. Stir over a medium heat until the sugar is dissolved. Make sure it doesn’t come to a boil. Remove from heat, add 3oz of Alwadi pomegranate molasses and expel and drop in 4  orange twists. Let twists sit in hot syrup for at least 15 min. Strain and label. Keep refrigerated once cooled.

From Jim Kearns and Lynette Marrero of Slowly Shirley in New York City

 

Across The Pond

Ingredients:

2 oz Hendrick's Gin

.5 oz fresh lime juice

.25 oz simple syrup

.5 oz St. Germain

3 slices cucumber

8 fresh mint leaves

Directions:

Muddle mint and cucumber, then add remaining ingredients and ice to mixing glass. Shake and strain over fresh ice into rocks glass. Garnish with a cucumber slice.

From Oak Grill at the Island Hotel in Newport Beach, California

 

Blackberry Mojito

Ingredients:

2 oz light rum

.75 oz lime juice

.75 oz simple syrup

4-5 muddled blackberries

7-10 mint leaves

Soda water

Directions:

Muddle and shake ingredients without soda water. Add soda water to Collins glass with strained ingredients and ice. Garnish with mint leaves and blackberry. Stir lightly and serve.

From Weft & Warp Art Bar + Kitchen in Scottsdale, Arizona

 

Cocojito

Ingredients:

1.5 oz Diplomatico Planas

.25 oz simple syrup

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.5 oz coconut milk

.25 oz dark creme de cacao

5-10 mint leaves

Vanilla soda

Directions:

Add mint leaves to glass and remaining ingredients with pebble ice. Swizzle until liquids are incorporated. Add more ice to the top of glass and top with soda. Garnish with a mint bouquet.

By Franky Marshall of Le Boudoir in  Brooklyn, New York

 

Tennessee Mojito


Ingredients:

2 oz Prichard's Peach and Mango Rum

.75 oz lime juice

.5 oz simple syrup

1 mint sprig

Club soda

Directions:

Muddle mint into a shaker tin. Add rum, lime juice, and simple syrup over ice, shake and strain into a collins glass. Top with club soda.

From Merchants in Nashville, Tennessee

 

Berry Mojito

Ingredients:

2 oz light rum

.75 oz lime juice

.75 oz simple syrup

4-5 muddled blackberries

7-10 mint leaves

Soda water

Directions:

Muddle and shake ingredients without soda water. Add soda water to Collins glass with strained ingredients and ice. Garnish with mint leaves and blackberry. Stir lightly and serve.

From Weft & Warp Art Bar + Kitchen in Scottsdale, Arizona

Prairie Cucumber Mojito

Ingredients:

2 oz Prairie cucumber-flavored organic vodka

1 oz lime juice

.75 oz simple syrup

1 oz soda water

4 mint leaves

2 lime wedges

Directions:

Muddle mint leaves and lime in a highball glass. Mix first three ingredients in a shaker and strain into glass. Top with soda water and add mint and lime garnish.

 

Queen’s Park Swizzle

Ingredients:

2 oz Plantation Rum Trinidad Old Reserve 2001

1 oz lime juice

.75 oz simple syrup

10 mint leaves

A float of Angostura bitters

Directions:

In a pilsner glass, muddle mint with lime and simple syrup, add rum. Add crushed ice, swizzle.  Garnish with bitters and mint leaves on the top.

By Xavier Herit of NoMo Kitchen at the NoMo Soho Hotel in New York City

Kiwi Kooler

Ingredients:

5 sprigs Strawberry mint

Half of a fresh kiwi

.75 oz freshly squeezed lime juice

.5 oz agave nectar

1 oz Malibu rum

1 oz Silver rum

Club soda to top

Directions:

Muddle mint, kiwi, lime juice and agave into a shaker. Add rum and ice. Shake, then double strain. Top with soda. Garnish with kiwi slice and strawberry mint sprig.

From Selanne Steak Tavern in Laguna Beach                                   

 

Sunrise Mojito

Ingredients:

1.5 oz white rum

1 oz passion fruit juice

.75 oz simple syrup

10 mint leaves

2 green apples

Soda water

Directions:

Muddle the apples, add the rum, passion fruit, simple syrup and mint leaves into a shaker. Put some ice inside a small decanter and pour everything into it and finish it off with a splash of soda. Garnish with a slice of green apple and a few mint leaves.

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From the Andaz Mayakoba Resort in Playa del Carmen, Mexico

 

Magic Mojito

Ingredients:

2 oz Bacardi Superior

.5 oz mint syrup

1 oz lime juice

6 mint leaves

Cotton candy

Directions:

Mix rum, simple syrup, lime juice, and mint in a shaker with ice. Shake vigorously. Place cotton candy into martini glass.  Pour strained cocktail over the cotton candy. Garnish with a mint sprig.

From Bazaar Meat in the SLS Hotel in Las Vegas

 

Watermelon Cucumber Mojito 

Ingredients:

2 oz Prairie Cucumber-Flavored Organic Vodka

2 watermelon chunks, 1 inch each

1 English cucumber slice, 1 inch (peeled and seeds removed)

Juice of 1 lime

2 tsp sugar

Handful of mint leaves

Crushed ice

Ginger ale to top

Directions:

Muddle the watermelon and cucumber chunks with lime juice and sugar in a glass. Stir in mint leaves, then add crushed ice and vodka to a lowball glass. Top with ginger ale and garnish with more mint.

*This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.

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