The Strawberry Margarita that I posted for Cinco De Mayo was so popular that I decided to share another drink with you!
Mikey and I don’t make many cocktails in the winter. I stick to wine and Moscow Mules, and he sticks to Manhattans.
But when the weather turns warm we both like to make fruity and seasonal drinks to have on the balcony or up at the lake! I had all the ingredients for this raspberry Mojito and was happy with the way it turned out!
You can customize it any way you want with different fruits like mango, kiwi, blueberry, or an infused simple syrup. You could also use a flavored La Croix or grapefruit soda to add some fizz and flavor. The list is never ending!
Recipe: Raspberry Mojito
Makes 1 Serving
3-4 Fresh Raspberries
2-3 Fresh Mint Leaves
2 Teaspoons Simple Syrup (recipe below) or 2 Teaspoons Sugar
Juice of 1 Lime (I muddled 2 wedges and then squeezed in 2 more)
1 1/2 Ounces Rum
1 1/2 Ounces Soda Water (more to taste or add 7up for sweetness)
For the Simple Syrup:
1/4 Cup Granulated Sugar (can use any type!)
3/4 Cup Water
It will always be a ratio of 3 to 1. This makes a little less than a cup of simple syrup, so you can adjust the ratio depending on how much you want.
In a small saucepan bring water and sugar to a boil.
let boil about 3 minutes, until the sugar has dissolved. Remove from heat and let cool completely. Keep in a sealed jar in the refrigerator for up to 6 months. You can also infuse the syrup with any herb or fruit you would like! (Mint, basil, lemon, rosemary, the list goes on and on!)
For the Mojito:
In a glass of your choice, muddle the raspberry, mint and lime together. Add the sugar to this if you’re not using a simple syrup and muddle it as well.
Once muddled, fill a cocktail shaker with ice and shake rum and simple syrup. Fill glass with ice and pour mixture over ice. Top with soda water or 7up, mix gently and garnish with raspberries, a lime wedge or a mint leaf.
Serve, sip and enjoy!