Kathy Casey: Minty Mojitos Keep You Cool in the Summer!

I’ve included a few different recipes here for you--from a classic, to a quickie, to the inspired. Happy mixing!

Blue Thai Mojito
The infused syrup adds an exotic kick to this tall rum drink.

Makes 1 drink

Ingredients:
1/4 ounce blue Curaçao
1-1/2 ounces Bacardi Limon rum or silver rum
1-1/2 ounces Coco-Mint Syrup (recipe follows)
1 ounce fresh lime juice
2 ounces chilled soda water

For garnishing:
Fresh mint and/or cilantro sprigs
Shaved coconut (optional)

Directions:
1. Fill a tall glass with ice. Measure in the Curaçao, rum, syrup, lime juice, and soda water. Stir with a bar spoon.

2. Garnish with fresh mint and/or cilantro and a sprinkling of shaved coconut, if using.

Coco-Mint Syrup
Makes 3 cups, enough for about 16 drinks

Ingredients:
1 cup shredded sweetened coconut
1/4 teaspoon red pepper flakes
1 bunch fresh mint, torn
12 large sprigs fresh cilantro
2 cups sugar
2 cups water

Directions:
1. Combine the ingredients in a medium saucepan and bring to a boil. Boil for 2 to 3 minutes. Remove from heat and let steep for 1 hour.

2. Strain, pressing out as much liquid as possible, then discard the solids.

3. Let cool to room temperature. If not using immediately, cover and refrigerate, for up to 1 month, until needed. Remix before using.

© 2009 by Kathy Casey from Sips & Apps, Chronicle Books
Photo from Sips & Apps, Chronicle Books, Angie Norwood Browne Photography

Classic Mojito
Use this as a classic recipe to get creative with!

Makes 1 drink

Ingredients:
3 large sprigs fresh mint
2 ounces silver rum such as Cruzan
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup*
Splash of chilled soda water
Garnish: fresh mint sprig

Directions:
1. Tear the mint sprigs and drop into a cocktail shaker. With a muddler, press the mint to release its flavors.

2. Fill the shaker with ice. Measure in the rum, lime juice, and simple syrup. Cap and shake vigorously. Pour into a large glass. Top with soda water.

*Simple Syrup: One cup sugar and one cup water brought to a boil and cooled; keep refrigerated for up to 1 month.

Peach Melba Mojito
This quick and easy mojito is made with my Dish D’Lish Mojito cocktail mix. You can substitute strawberry purée for the raspberry if desired.

Makes 1 cocktail

Ingredients:
1 lime squeeze
1 large wedge fresh peach
2 ounces Bacardi Peach Red Rum
2 ounces Dish D’Lish Classic Mojito Cocktailor
2 tablespoons raspberry purée
Splash of soda water

For garnishing:
Fresh mint sprig
Fresh raspberry if in season

Directions:
1. Squeeze lime and drop it into cocktail shaker. Fill with ice. Add rum, Cocktailor, and purée.

2. Cap and shake vigorously. Add soda water. Pour into a tall glass. Top with more ice if needed. Garnish with mint and raspberry if using and insert straw.

For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog