National Mojito Day

Wow – what a rumtastic week! Yesterday was National Piña Colada Day and today is National Mojito Day! Don’t know who picks these special days, but we intend to mix up a cold, minty Mojito tonight to celebrate!

Cuban in origin, the classic Mojito consists of white rum, sugar, lime, club soda and mint, however, there are a multitude of tasty, fruity variations to experiment with.

Here are links to the classic Mojito Recipe (The Perfect Mojito) followed by some not so ordinary Mojito versions. So pick yourself up some fresh mint and give one a try! Enjoy!

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The Perfect Mojito

The Perfect Mojito Recipe

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Melon Mojito

Melon Mojito Recipe

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Strawberry Mojito

Strawberry Mojito Recipe

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Zesty Orange Mojito

Zesty Orange Mojito Recipe

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Pear Mojito

Pear Mojito Recipe

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Apple Mojito

Apple Mojito Recipe

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Mango Mojito

Mango Mojito Recipe

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Mojito Jello Shots

Mojito Jello Shot Recipe


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For suggestions on what rum to use in your mojito, check out our
Rum Therapy Reader’s Choice Rum Picks

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Apple Mojito

 Yet another good way to use those delicious fresh apples this fall – make Apple Mojitos! Brown sugar tastes so good with apples and we preferred  lemon juice over lime (which is normally used for mojitos).
Mmmm…enjoy the taste of fall!

Apple Mojito - copyright Rum Therapy

Apple Mojito
(makes one)

2 oz. gold rum
2 tsp. brown sugar
1 tsp. lemon juice
6 – 8 mint leaves
4 oz. fresh apple juice
3 slices apple
club soda

Put brown sugar, mint, lemon juice and one slice of apple in a tall glass and muddle. Add the rum and stir. Fill the glass with crushed ice and add the apple juice, stir. Top it off with a few splashes of club soda to fill and garnish with the remaining apple slices.

recipe: Rum Therapy

For suggestions on what gold rum to use, check out our Rum Therapy Reader’s Choice Rum Picks under Gold Mixing Rums

 

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Dark Mojito

Here’s another one to add to your Mojito Recipe Files – a Dark Mojito. It’s truly just a slight variation of The Perfect Mojito and a Dirty Mojito and in our opinion, tastes the rummiest of the three! Use a dark rum with a taste that you find pleasant, as the dark rum taste does rise above the milder taste of mint and sugar.

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Dark Mojito
(makes one)

2 oz. dark rum
8 mint leaves
2 tsp. brown sugar
juice of 1/2 lime
club soda

Gently muddle the mint with the lime juice and brown sugar. Add crushed ice and the rum. Fill to the top of the glass with club soda. Garnish with a sprig of mint.

Strawberry Mojito

Mmmm…Strawberry Mojitos. An excellent treat for summertime or anytime you just need a taste of something that reminds you of summer!

Strawberry MojitoStrawberry Mojito
(makes one)

2 oz. light rum
4 ripe strawberries
5 – 6 mint leaves
2 oz. raw sugar
Juice of 1/2 lime
Club soda

Muddle the strawberries, mint leaves and raw sugar. Squeeze the juice from the lime into the glass and add the rum. Fill the glass with ice, then top off with soda water. Lightly stir and garnish with mint.

You might also be interested in this:
Strawberry Mojito made with Cruzan Strawberry Rum

Find more recipes with strawberries and rum here: Best Strawberry and Rum Drink Recipes


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Frozen Mojito Pie

Frozen Mojito Pie, my, oh, my… I was looking for a dessert to make for company this coming weekend with just the right springtime taste. I ran across a recipe for a Frozen Mojito Pie that seemed to require a bit of tweaking, but with a few changes it turned out just right – cool and refreshing and just a little tartness from the lime compliments the sweetness of the rest of the ingredients. Guess I’ll have to make another one for this weekend, ’cause I’m pretty sure this one will be gone by then…

Frozen-Mojito-Pie-copyright Rum Therapy
Frozen Mojito Pie

1 graham cracker crust
1 8 oz. container whipped cream
1 8oz. package cream cheese, softened
2/3 c. sugar
Zest of one lime
Juice of one lime
1 tbsp. light rum
20 mint leaves finely chopped

Soften cream cheese at room temperature. In a large bowl, add cream cheese, whipped cream and sugar. Using a blender, blend ingredients until very smooth. Fold in lime zest, lime juice, rum and mint leaves and blend by hand until evenly distributed. Pour into graham cracker crust, cover and freeze overnight. Let sit for 15-20 minutes before slicing and serving, garnish with a bit of lime zest.

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Pear Mojitos

Mmmm…pears. One of my favorite winter fruits. In our quest to make mojitos out of, well, everything, we tried making a mojito with pears. I couldn’t imagine what the combination of pears and mint would taste like, but, well, it’s tasty! You could make your own pear nectar by putting some soft pears in a food processor and then straining them, but we took the easy route and purchased pear nectar. Enjoy!

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Pear Mojito

Pear Mojitos
(makes one)

2 oz. white rum
2 oz. pear nectar
.5 oz lime juice (fresh, if possible)
2 tablespoons simple syrup
4-6 mint leaves
Club soda

Gently muddle together the mint leave and simple syrup. Add lime juice, pear nectar and rum and stir. Pour into a glass filled with ice and top off with club soda. Garnish with mint and a slice of pear.

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Green Tea Mojito

A healthy Mojito? Well, this one DOES contain green tea and can be made sugar-free, so if you need to keep it light, this is one to try! I ran across a recipe recently on the website Skinnytaste, for an Iced Green Tea Mojito. Always on the lookout for new mojito recipes, we whipped up a batch. We used Stevia as a sweetener to keep the sugar content and calories low, but you could also use raw sugar or agave syrup. Although not my favorite mojito recipe (the Perfect Mojito can’t be beat in my opinion!), it is light, sugar free (when Stevia is used) and refreshing and includes the antioxidant green tea!

Green Tea Mojito
(Makes 1)
Adapted from Skinnytaste

1 tbsp fresh lime juice
6 mint leaves
1/2 to 1 packet Stevia (Stevia can be quite sweet, so start with just 1/2 packet and adjust to taste)
1/2 cup brewed green tea, chilled
1.5 oz white rum

Muddle the lime juice, mint, Stevia. Add ice until glass is about 3/4 full and then pour in rum and green tea. Stir and garnish with mint leaves.

Mojito Cupcakes

We recently ran across a picture of delicious looking Mojito Cupcakes on Pinterest and thought we’d give ’em a try. We’re not whizzes in the kitchen (we’d prefer the bar!), but in the interest of good rum recipes, we got to work. We searched for a few recipes on the web and threw out the ones that used a boxed cake mix or rum extract (really? instead of real rum??)

The recipe we decided to try was found on the browneyedbaker. The following is a very slight variation of her recipe. The resulting cupcakes were pretty light and tasty with a hint of lime or mint – nothing overpowering, and the lime zest added to the frosting added just a little more tang. The recipe is fairly time consuming, but the cupcakes would be great for a summer picnic or get together.
Mojito Cupcakes
(makes 12 – 14)

For the Cupcakes:
½ cup buttermilk
½ cup mint leaves, bruised
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 tsp. lime zest
3 tbsp. lime juice
2 tablespoons dark rum
¼ teaspoon vanilla extract

To Brush the Cupcakes:
2 tablespoons dark rum
2 sprigs fresh mint

For the Frosting:
1½ cups unsalted butter, at room temperature
4¼ cups powdered sugar
1½ tablespoons lime juice
3 tablespoons dark rum
lime zest

Preheat the oven to 325 degrees. Fill muffin tin with paper liners and set aside.

1. Combine the buttermilk and the ½ cup mint leaves in a small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15 minutes. Once finished, strain the milk into a bowl using a fine mesh sieve. When we made these, the buttermilk separated when warmed and had chunks of mint in it causing us a little angst, but once incorporated into the mix, we were good with it!

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly.

4. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum. Mix until combined. Reduce mixer to low speed. Add other ingredients, alternating the buttermilk mixture and the dry ingredients.

5. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden.

6. While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm over medium heat until the rum is heated through (do not let it simmer). Remove the pan from the heat, cover, and let steep until ready to use.

7. Allow cupcakes to cool for 5 to 10 minutes and then remove to a cooling rack. Brush the tops of the cupcakes with the mint-infused rum. Set the cupcakes aside to cool completely before frosting them.

8. To make the frosting, whip the butter on medium-high speed of an electric mixer for 5 minutes. Reduce the speed to medium-low and gradually add the powdered sugar, mixing and scraping the sides of the bowl. Add the lime juice and rum and mix on medium-high speed until incorporated and fluffy.  Frost cupcakes sprinkle with a little lime zest, and garnish with a lime wedge and sprig of fresh mint.

Coconut Mojito

It’s Monday and time for another Mojito Recipe. This time we took a little Coco Lopez and Coconut Rum and concocted a mojito with a light, refreshing coconut taste. Reminds me a bit of a Lime in D’ Coconut Drink – maybe a bit less sweet, but with the lime and mint I think it could fit in the mojito category too! Enjoy!

Coconut Mojito
(serves one)

1 oz. light rum
1.5 oz. coconut rum
1 oz. Coco Lopez
1 oz. water
Juice of 1 lime
5-6 mint leaves
Club Soda

Juice the lime and gently muddle with the mint leaves. Add rums, Coco Lopez and water. Gently stir, then pour over ice in a tall glass. Top off with club soda, gently stir and garnish with mint.

Melon Mojito

Can you ever have too many Mojito Recipes? Of course not! Our favorite will always be the traditional Perfect Mojito, but during the summer, these fruity mojitos are perfect themselves – so sweet, light and refreshing!

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Melon Mojito

Melon Mojito
(makes one)

3/4 oz. Midori Melon Liqueur
1.5 oz. light rum
2 tbsp. Mint Infused Simple Syrup (see recipe below)
Juice of 1/2 lime
Club Soda
Fresh Honeydew Melon Balls

To a rocks glass, add the lime juice and mint infused simple syrup. Add the light rum and the melon liqueur. Add ice and melon balls and top off with the club soda. Garnish with mint leaves and lime.

Mint Infused Simple Syrup (from marthastewart.com)
1 cup sugar
1 cup water
Stems from 1 bunch of fresh mint

In a small saucepan, combine sugar, 1 cup water, and mint stems. Place over medium heat, and cook, stirring occasionally, until sugar is dissolved. Remove from heat; let cool. Strain through a sieve. Syrup can be stored in an airtight container in the refrigerator for about 2 weeks.

 

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Pictures and other content may not be re-used without written consent from Rum Therapy, LLC