In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
ce. Insert a 4-inch cocktail straw, place mint sprig directly
Mixing instructions for Basic Mojito If not using store bought:
In a cocktail shaker, crush the mint to release the oil.
Add the rum, sugar and lemon juice and shake thoroughly.
Mix with the water, strain and mix in jello till well dissolved, pour in 2 oz shot glasses 3/4 the way up and refrigerate till set.
In a large cocktail glass (like a pounder) add mint, Cruzan Black Cherry Rum and ice. (Mint may be muddled to your preferences).
Add cherries and mojito mix and stir.
Top with a splash of soda and enjoy!
s what makes this recipe shine above Mojito recipes made with syrup
he drink:
In a cocktail shaker, combine rum, simple syrup
cup lime syrup for mojito fruit salad.
To make
In a cocktail glass, muddle (crush) mint leaves with simple syrup. Add ice and rum. Top with carbonated water. Garnish with a sprig of fresh mint.
: put 2 teaspoons of Mojito mixture into a glass and
Skewer a cheese cube, ham cube, and pearl onion on wooden cocktail picks, alternating as you go.
Insert picks into grapefruit half (on a serving dish, pulp side down), about 1 inch apart, covering the top and sides of the grapefruit.
Cover and refrigerate until serving time.
Makes about 12 servings.
lavor.
Meanwhile, for the Mojito Lime Sauce, mix the last
ubstitute Rum for Tequila and Mojito mix for Margarita mix -- enjoy
alt.
Add eggs, fruit cocktail and vanilla and mix all
For each cocktail, place 1 drop Angostura bitters on a sugar cube in the bottom of a chilled champagne flute.
Fill with very cold champagne.
Garnish with a squeeze of fresh orange juice, a drop of brandy, an orange slice and a cherry.
Toast bread until crisp.
Spread mayo on one side of each slice.
Take first slice, mayo side up, and top with 1 lettuce leaf and 2 tomato slices.
Neatly layer 2 bacon slices and half the chicken on top.
Cover with second toast slice, mayo side up.
Continue with remaining fillings.
Top with third toast slice, mayo side down.
Secure layers with cocktail sticks, making sure the reach to the bottom of the sandwich.
Using a serrated knife, cut diagonally into 4 triangles.
Cook beef and onion together and drain.
Cook cocktail smokies and mushrooms and drain.
Then add the remaining ingredients and simmer for about 10 minutes.
This recipe can be cut in half.
Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.
Chill a cocktail martini glass in the freezer. Add ice to a shaker. Pour in gin, cherry liqueur, and lemon juice. Shake well for 1 minute (not kidding), then strain into the chilled glass. Garnish with a maraschino cherry.
Cut off the lime ends with a sharp knife; discard. Slice lime in half; remove white pith from the center. Slice into 6 wedges.
Place lime wedges skin side down into a glass; add sugar. Mash with a cocktail muddler, bruising the skin slightly. Stir in ice and cachaca.
Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.