Virgin POM Mojito. Morning, world.
It's gray and cold outside, but at least it stopped raining. Remember how I told you about receiving 8 mini POM bottles from Kristen, the P♥M blogger? Well, not only did I use the juice to flavor water and to add as a glaze to brownies, I also made a Virgin POM Mojito with it last week. Why virgin? Because despite being Russian, I don't really drink much (you know, the stereotypes and all?). It's best to use a tall glass for this Virgin POM Mojito so that the mint settles on the bottom and you can enjoy the bubbly combination of Perrier and the sweet/tart flavor of POM.
All of my tall glasses, however, are green, blue and purple, so I decided to use a wine glass instead to take photographs. Ingredients for 1 drink 1 lemon wedgesugar2 tablespoons mint1/2 cup POM1/2 cup Perrier Directions1. Adventures of a Messy Chef. My husband and I normally have a rule that we don’t drink on weeknights.
We, um, broke that rule tonight! What can I say? He had a job interview today (internal position – hoping for a promotion! *fingers crossed*) and he needed to unwind. I couldn’t let him drink alone I had leftover simple syrup from my weekend mojito mania and I hated for it to go to waste. 1 cup water 1 cup sugar 2 large handfuls of fresh mint leaves 2-3 handfuls cubed watermelon Lime juice (you should use fresh, but in a pinch, the bottled will do) Light rum (Bacardi is my choice!) 1) Place 8-10 torn mint leaves and water in a microwave safe dish [I like something like a Pyrex measuring cup]. 2) Place watermelon in blender and puree until liquefied. 3) To make a single drink: Place 8-10 mint leaves in the bottom of a glass and pour 2 shot glass measures (3 fl oz) of watermelon juice over the mint leaves. Refreshing Raspberry Mojito.
Fresh mint is super abundant this time of year.
The crop in my garden is already a bit out of control, and it’s only May! I use mint all summer long in iced tea, fruit salads, tabbouleh, and more. But, hands-down, the best use for fresh mint is for making an icy-cold Mojito on a hot summer evening. The Mojito is a traditional Cuban cocktail made with lime juice, sugar, sparkling water, white rum, and of course, fresh mint.
There are a variety of variations to the basic recipe involving all kinds of ingredients—ginger, pomegranate, mango, blood orange, coconut, even chili lime! As photographed by our team, à la Carte Partners Raspberry MojitoMakes 1 serving 8 fresh mint leaves 1/2 ounce freshly squeezed lime juice 1 teaspoon superfine sugar 2 ounces white rum 2-3 ounces seltzer 4-6 fresh raspberries. Cochon's Satsuma Mojito Recipe. Orange Mojitos. A sunny Florida twist on the classic.
This one’s a bit sweeter but just as refreshing. Orange Flavored RumOrange JuiceOrangesMint LeavesSimple Syrup (see this recipe for more on Simple Syrup)Club Soda Cut an orange into wedges. Put an orange wedge or two, a few mint leaves and some simple syrup in a tall glass. Muddle (smash) it all together. Add ice and rum. A splash of OJ. And top it off with club soda. Garnish with an orange wedge and enjoy! BB: Pomegranate Mojitos. I've been abundantly clear about my love for Ina Garten's new cookbook (probably annoyingly so).
Starting this month, the Barefoot Bloggers will blog our way through How Easy is That, one recipe per week. This week the recipe was watermelon mojitos. Since one of my schticks here is that I cook seasonal foods, I wasn't too jazzed about making something with watermelon. However, I decided that the basis of the recipe was just basically a fruit puree added to the mojito base. So I decided to mix things up and go with a pomegranate mojito. Overall, I really liked these drinks, but I think next time I would simply muddle the mint versus adding chopped mint to the drinks. One Year Ago: Jalapeno-Cheddar Cornbread Pomegranate Mojitosadapted from The Barefoot Contessa, How Easy is That?
Place ice cubs in 6 glasses, and pour the mojito mixture into the glasses, distributing evenly. Raspberry Mojitos. Last summer, we traveled to Boca Raton for a wedding.
At the reception, they served mojitos and raspberry mojitos, and I've been thinking about those drinks ever since. They were without question some of the best drinks I've ever had. Every ingredient was so increcibly fresh. Fresh lime juice, raspberries, cane sugar, the whole deal. Unfortunately, my own version of raspberry mojitos didn't really come close to the ones we drank in Florida, but they were still quite delicious. One Year Ago: Arepas (Venezuelan Stuffed Corn Cakes) Raspberry Mojitos6-8 fresh mint leaves7-8 raspberries1-2 teaspoons sugar2 ounces light rumjuice of 1 limesparkling water or club sodaIn a tall glass, muddle the mint and raspberries with the sugar.