Best 20 Mojito Recipes

MOJITO

Steps:

• Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
• Garnish each with a slice of lime and a sprig of mint.

CUBAN MOJITO

Steps:

• Place 1 teaspoon of sugar into each of two 12 ounce glasses. Squeeze the juice from a lime wedge into each glass, drop in the wedge, and add 2 sprigs of mint. Use a spoon or muddler to mash the sugar, lime juice, and mint together in the bottom of the glasses. Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with additional lime wedges.

COCONUT MOJITO

Steps:

• Put the mint, lime juice and Simple Syrup in a pitcher. Muddle for a few seconds to release the flavor from the mint.
• Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine and chill.
• Stir together the sugar and 1 cup water in a medium pot. Bring to a simmer over medium-high heat. Stir to make sure all the sugar is dissolved. Simmer for 1 minute, and then remove from the heat. Cool completely.

COCOJITO (FROZEN MOJITO)

Steps:

• Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glasses and garnish each with a mint sprig and lime wedge as desired.

COCONUT MOJITO

Steps:

• Muddle mint in lime juice and sugar in a mixing glass.
• Add ice and pour coconut rum over ice.
• Dip the rim of an iced martini glass in shredded coconut.
• Shake and strain cocktail into glass.

MOJITO-STYLE YELLOW TOMATO SALSA

Steps:

• Grill tomatoes, uncovered, on an oiled rack over high heat or broil 3-4 in. from the heat until skin is slightly charred, 3-4 minutes on each side. Cool to room temperature. Meanwhile, combine oil, garlic, shallot and 1/4 teaspoon salt. When tomatoes are cool enough to handle, finely chop; stir in garlic mixture until well combined., Finely grate zest of each lime; set aside. Peel limes and discard white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining 1/2 teaspoon salt until finely chopped. Combine with tomatoes; add peppers and lime zest. Mix well., Refrigerate at least 1 hour. Serve with chips or grilled meats.

REAL CUBAN MOJITO

Steps:

• Mix sugar and lime juice in a glass; add mint and muddle until mint is broken down. Add sparkling water and ice cubes. Mix rum and champagne into the drink.

REFRESHING MOJITO BY THE PITCHER MOJITOS

Steps:

• Place lime juice, mint and sugar into a pitcher.
• Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
• Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
• Garnish with fresh mint and lime slices.

ASIAN PEAR MOJITO

Steps:

• Muddle (mash) the lime, sugar and mint leaves together.
• Add the Sour Apple Pucker, Limon Rum, & Pineapple Juice and shake with ice.
• Pour into a tall glass (highball or collins) top off with the club soda. Enjoy.

PINEAPPLE MOJITO

Steps:

• Muddle mint leaves, sugar, and pineapple in a highball glass.
• Fill glass with ice cubes. Pour in pineapple juice and rum. Top with a splash of club soda. Garnish with pineapple wedge and remaining mint leaves.

MOJITO CHICKEN

Steps:

• Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
• Preheat oven to 300 degrees F.
• Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
• In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
• Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
• When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
• Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
• Combine all ingredients in mixing bowl.
• In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

BACARDI MOJITO

Steps:

• In a tall glass, muddle or mash together the mint leaves and lime. Add the simple syrup or sugar and fill the glass with ice. Add the rum and top with club soda, stir well. Garnish with a lime wedge and a sprig of mint.

PATRON® MOJITO

Steps:

• Combine tequila, mint leaves, sugar, and lime wedges in a tall glass; vigorously stir the mixture, crushing mint with the back of a spoon to release oils and squeezing juice from the lemon wedges. Top with club soda and stir gently to serve.

RASPBERRY MOJITO RECIPE BY TASTY

Steps:

• Throw the lime wedges, raspberries, mint, and sugar into a glass and then, using a muddler or wooden spoon, press down on the ingredients to mush them all together and get all of the juice out of the lime wedges.
• Add ice and pour in rum (you can just eyeball the amount, if you don't have something handy to measure) and then top the glass off with club soda.
• If you want it a little more or less sweet, you can always add slightly more or slightly less sugar. It's also delicious with less rum, or no rum at all.
• Stir well and top with fresh mint.
• Enjoy!

THE REAL MOJITO

Steps:

• Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

WATERMELON MOJITO GRANITA

Steps:

• Remove rind from watermelon; dice into large cubes. Add watermelon, water, sugar, and mint leaves to an electric blender. Blend until pureed.
• Pour in rum and give it a couple of stirs to incorporate. Pour mixture into a 9x12-inch pan and place in the freezer for 4 hours. Scrape the mixture with a fork every 1 to 2 hours. It will not freeze completely due to the rum.
• Serve in a shallow bowl or a nice glass.

MOJITO PERFECTO

Steps:

• Put 3 mint leaves and 2 teaspoons sugar into each of 2 glass tumblers; vigorously stir sugar and mint together, crushing mint with the back of a spoon to release oils. Add 3 lime wedges to each glass; again stir vigorously to release some lime juice. Pour 1 jigger rum into each glass. Fill glasses with ice cubes and top with carbonated water; stir.

MOJITO MARINADE

Steps:

• Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil - be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.

FRESH RASPBERRY MOJITO

Steps:

• Muddle mint leaves, raspberries, simple syrup, and lime juice together in a shaker. Fill the shaker with ice and add vodka and rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.

OVEN-ROASTED MOJITO CHICKEN

Steps:

• Spread the chicken out in a baking dish, and pour the Mojito Marinade over it. Get personal with the pieces and rub some of the marinade right up under the skin. Marinate the chicken for 4 hours, or overnight, in the fridge.
• Turn the oven on to 375°. Scatter the onion slices over the bottom of a roasting pan, and put the chicken on top, skin side up. Pour the remaining marinade over the chicken and onions, and pop the pan into the oven. Roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
• Lift the chicken pieces out of the pan and arrange them on a platter. Stir up the pan juices, adding a bit of freshMojito Marinade (if you have it) to wake up the flavors. Spoon the onions and pan juices over the chicken. Sprinkle with parsley or cilantro and garnish the dish with lime wedges. Get everybody to squeeze some lime over their portion for added flavor. Serve with rice.