In true 4th of July fashion, we enjoyed a delicious barbeque complete with tons of appetizers, sides and desserts last night at the boyfriend’s parents’ house. However, with about 20 people coming over for dinner, we wanted to make sure there would be tasty beverages to go along. We made Mango-Peach Sangria, which is always a summer party favorite, but ventured into a recent discovery of ours: mojitos.
On our last night San Francisco, dining at Spinnaker, we had the most delicious Pomegranate Mojito ever. Immediately we decided that we would try our hand at making this refreshing, summery drink. We thought last night would be the perfect opportunity (except maybe that almost every grocery store was out of limes for the weekend…)
Ingredients: (makes 4 servings)
- 40 fresh mint leaves
- 4 limes, cut into quarters
- 3/4 cup Cruzan Mango Rum
- 2 cups club soda
- simple syrup (to taste)
1. Boil equal parts sugar and water to make a simple syrup. Stir until all sugar is melted. Let cool. Ta-da, you have simple syrup.
2. Cut 4 limes into quarters and place in a flat glass bowl with about 40 fresh mint leaves.
3. Use a muddler (or in our case, a meat pounder) to crush the mint leaves and lime, which will release the oils and juice. At this time, feel free to add a pinch of sugar and taste the deliciousness.
4. Pour the lime and mint mixture, mango rum and club soda in a pitcher and add ice.
5. Add the simple syrup to taste. Garnish with a lime wedge.
6. Enjoy with fireworks flashing overhead. Cheers, America.
Next time I think we will add a bit of mango juice to brighten up the mango flavor. Really, you could use any flavor rum with any flavor juice. Regardless, it’s delicious.
And as promised, here is what a muddler is, in case you’re a rookie like me and had no idea:
Moral of the story is: Happy birthday, America. We may have made Cuban drink, but Cuba’s got nothing on you.