Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
Simple syrup: combine the water and sugar
its.
Measure in your simple syrup. I like about 1.5oz
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.
For the syrup:
In a medium sauce
Syrup: place the water and raw
Muddle the lychees, lime and mint in a cocktail shaker.
Add the rum, lychee liqueur, pineapple juice, simple syrup and ice cubes and shake to combine.
Serve in a tall glass, decorated with a sprig of mint.
Juice one lime, reserving juice. Dice the lime shell.
Place Tuaca in bottom of shaker with mint leaves. Muddle leaves along with lime shell until the fresh mint flavor is released. Add simple syrup and rum along with cracked ice. Shake to break up the mint leaves.
Pour into tall mojito glass over more cracked ice. Top with Asti Spumante or your favorite sweet champagne. Stir and serve.
Tear mint leaves into a glass, add wedge of lime and soak in simple syrup.
Muddle with barspoon.
Half fill a rocks glass with crushed ice and add rest of ingredients to glass, stir before serving.
Top off with club soda or Sprite.
Garnish with a mint sprig and a lick of peach.
Note: Variation of a white peach Mojito but using Morgans Spiced instead of golden rum.
Combine water and sugar in a small pot over medium heat. Whisk until sugar dissolves in the water. Add 12 mint leaves. Bring to a boil and whisk for 1 minute. Remove from heat and let cool, about 30 minutes.
Place lime and 12 mint leaves in a glass; mash together with a muddler to extract flavors. Add fresh mango; muddle until combined. Stir in 2 tablespoons of the mint simple syrup. Stir in coconut rum. Fill glass with ice and top with club soda. Stir 1 more time to distribute flavors.
In a glass, muddle/crush the mint, sugar, lime juice and Simple Syrup.
Add ice.
Top with the ginger ale/club soda/sparkling water.
For the sugar concious, you can exchange the sugar for Splenda (2tsp granulated Splenda) and omit the simple syrup.
Enjoy!
illed with ice. Pour vodka, simple syrup, Cointreau, lime juice andpeel, and
In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.
Blend strawberries and raspberries together in a blender until smooth; pour into a tall glass.
Muddle 2 lime wedges and mint together in a separate glass or bowl until broken down; transfer to berry mixture. Add ice cubes and rum to glass. Squeeze the remaining 2 lime wedges over ice, pour in simple syrup, and top with club soda. Stir well.
Muddle mint, simple syrup or sugar, berries and lime juice.
Fill glass with crushed ice - it is very important to use crushed ice, not cubed - then add rum.
Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until glass begins to frost on the outside.
Spritz with soda water and stir one last time to incorporate.
Garnish with a sprig of fresh mint.
Combine the lime zest, lime juice, romaine lettuce, apple, cucumber, mint, simple syrup, and lemon juice together in a large bowl; toss to combine.
Muddle mint leaves with simple syrup in cocktail shaker.
Add peach rum, lime juice and sour mix.
Add ice cubes and shake until blended.
Serve in martini glass and garnish with slice of fresh peach.
Muddle mint leaves, raspberries, simple syrup, and lime juice together in a shaker. Fill the shaker with ice and add vodka and rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.
Throw the mint leaves in the bottom of the Collins glass.
Squeeze in the juice of two lime wedges.
Add the lime wedges to the shaker.
Add the simple syrup.
Muddle.
Add the remaining ingredients.
Tumble.
Return to Collins glass.
Top with soda water.
Garnish with a generous sprig of mint.