Juice the limes. You should wind up with about 1/4 cup of juice. Reserve the juiced halves.
In a bowl, mash the lime halves, juice, rum, mint, sugar, and ginger with a spoon or masher of choice.
Allow it to sit for about 20 minutes, and then strain into a bowl. Discard the solids.
Fill 4 glasses with ice, 1/2 cup rum mixture and 1/2 cup club soda.
Garnish with mint sprigs.
TO MAKE THE PITCHER OF MOJITOS: In a large pitcher, stir
he sugar syrup with the mint leaves and lime wedges and
Using a mortar and pestle, crush or muddle some fresh mint.
Spoon in the watermelon and pineapple cubes, and crush them bit by bit. Toss in the lime quarters, and continue mashing.
Then, in a cocktail shaker, add 1/2 cup ice cubes, all of the fruit and mint mojito mixture, then add the rum, pineapple juice, and finally, a dash of sugar cane syrup. Shake well to combine.
Divide between 2 hefty glasses garnished with lime wedges and mint sprigs.
Bring 1 cup water and sugar to a boil in a medium saucepan. Boil, stirring often, until sugar dissolves. Remove from heat; add mint leaves, and let stand 2 hours or until mixture is completely cool.
Pour mixture through a wire-mesh strainer into a pitcher, discarding mint. Stir in lemon-lime soft drink, lime juice, and tequila. Serve over ice. Garnish, if desired.
Muddle mint leaves, raspberries and sugar in a glass.
Add lime juice and rum and stir.
Fill glass with ice and top off with soda.
Garnish with a few berries and/or mint sprig if you like.
To serve to a crowd, increase the amounts of mint, raspberries, lime, sugar and rum, muddle them in a pitcher or cocktail shaker, then pour mixture into glasses before topping each drink with ice and soda.
Layer mint leaves, lime juice, rum, sugar, and ice in a blender; blend until smooth. Pour drink into two 16-ounce glasses and top each with seltzer water. Place a lime wedge on each glass and add a fresh mint sprig to each.
Combine water and sugar in a medium sauce pan and bring to a boil.
Once the liquid is boiling and the sugar has dissolved (creating simple syrup), remove from heat.
Rip the mint leaves into small pieces and combine with the hot simple syrup immediately after removing the pot from the heat.
Allow the mixture to cool until the pot is cool to the touch.
Now, it will be ready to add to a drink!
Refrigerate the left-overs.
Place sugar and mint in a tall glass and using a muddler or back of a spoon mash mint leaves into the sugar.
Add rum, lime juice and finish with a splash of club soda. Add ice and serve.
Arrange watermelon in a single layer on a baking sheet, freeze 2 hrs or until completely frozen.
Combine watermelon, sparkling water, rum, mint, and limeaid in a blender and let'er rip!
Garnish with whole mint sprigs and lemon slices.
Bring sugar and water to a boil in med saucepan. Boil, stirring often, till sugar dissolves. Remove from heat; add mint and let stand 2 hours or till cool.
Pour mixture through a wire mesh strainer into a pitcher, discarding mint. Stir in soda, juice, and tequila. Serve over ice.
ut about 10 leaves of mint and one tablespoon lime juice
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
Garnish with fresh mint and lime slices.
he heat and add the mint.
Cover and let stand
Muddle together the mint leaves, lime juice and lime pulp. Strain, pressing through a sieve, discarding pulp and reserving juice.
Combine together in a blender all ingredients. Serve in frozen glasses.
Squeeze the lime quarters into a highball glass, and drop the limes into the glass. Add the mint leaves and sugar. Muddle well with the back of a spoon or with a muddler. Place the cucumber slices into the glass, and fill with ice cubes. Pour in the rum, then top off with club soda. Stir gently and serve.
Place mint leaves, lime slice, and sugar in bottom of a glass and muddle with a spoon until mint is crushed. Fill glass with ice cubes. Pour rum and soda over the ice; stir.
Place mint leaves in a large drinking glass. Add 1 lime wedge; crush together with a muddler to extract juices. Add 1 more lime wedge and sugar; mix with the muddler until sugar is dissolved. Remove lime peels from the glass.
Stir lemon-lime soda, club soda, and mango-flavored rum together in a measuring cup. Pour soda mixture over the mint mixture in the glass. Mix in ice. Garnish with 1 lime wedge.
Place the mint leaves, limeade, and 2 cups of water into a blender. Pulse-blend the mixture until the mint leaves are in small pieces, but not completely pulverized. Strain the mixture into a 1 gallon container. Stir in the rum and remaining 2 1/2 quarts of water.
To serve, fill tall glasses with ice cubes, pour in the limeade mixture, and garnish each glass with a lime wedge.