The Mistletoe Mojito

• 2 oz light rum (any decent light rum is fine)
• 1.5 oz simple syrup (preferably made with unrefined sugar)
• half of a lime, sliced into 4 wedges
• 6-8 small mint leaves, 3-4 large
• 2 ounces cranberry juice
• crushed ice
• 4-6 cranberries (steeped in rum for a couple of days)
• club soda

Be prepared for the holidays! Keep a couple of handfuls of whole cranberries soaking in a glass of rum in your refrigerator for this drink! It’s optional, but definitely adds something nice. The best way to make these is to boil the cranberries in water for just a minute or two before dropping them in to the rum – this will let the rum soak in.

Drop the rum-soaked cranberries and mint leaves into the bottom of a large (18-20 oz) glass. Smash the cranberries into a paste. Now fill the glass about half-full of crushed ice. Squeeze the lime wedges into the glass, and then drop in the squeezed wedges. Add in the cranberry juice, and simple syrup (you can substitute cane juice for simple syrup if you happen to live in an area where it is available). Now muddle everything together, which basically means using a wooden spoon or muddler (available in bar supply stores – looks like a tiny baseball bat) to smash everything in with the crushed ice to combine the flavors. You don’t want to grind the mint leaves into pulp, but you do want to make sure they get a bit crushed. Pour in the rum, fill to the top with club soda and stir.

Mojito

Ozoner’s Rasta Reindeer

Well, I needed to come up with a new drink for Christmas this year… After much difficult experimentation, I came up with the following. It is a weird combination, but seems to work.

• 1.5 oz light rum (any decent light rum is fine)
• 1.5 oz Malibu rum
• Juice of half a large lemon
• .75 oz Midori
• .5 oz Grenadine syrup
• Cranberry juice

Combine the first 5 ingredients in a tall (16 oz) glass. Add ice, then fill with cranberry juice, and stir.

Mojito

My Classic Mojito

The Mojito has apparently become the new “in” drink over the past year or so. However, I think is is also one of the most bastardized drinks around – I have had some REALLY awful mojitos in some very nice bars. To my mind, a properly-made mojito is light, fresh, and balanced, without the overwhelming taste of rum, mint, or that awful “mojito drink mix”. If the drink is neon green in color, then it is NOT a real mojito; they used some crappy pre-made mix – probably margarita mix.

• 1.75 oz light rum (any decent light rum is fine)
• 1.75 oz simple syrup (preferably made with unrefined sugar)
• half of a good-sized lime
• 6-8 small mint leaves, 3-4 large
• crushed ice
• club soda

Fill a large (18-20 oz) glass about half-full of crushed ice. Cut the half-lime into 3-4 wedges, squeeze them into the glass, and then dump the squeezed wedges into the glass. Add in the fresh mint leaves, rum, and simple syrup (you can substitute cane juice for simple syrup if you happen to live in an area where it is available). Now muddle everything together, which basically means using a wooden spoon or muddler (available in bar supply stores – looks like a tiny baseball bat) to smash everything in with the crushed ice to combine the flavors. You don’t want to grind the mint leaves into pulp, but you do want to make sure they get a bit crushed. Fill to the top with club soda and stir.

Notes: This is very much a “to-taste” recipe. Some people like a little more lime, some like a little more sweetness, etc. Play around with it, and find what you like best.

Mojito

The Hurricane

This is one I have had a ton of requests for – the infamous New Orleans original Hurricane. This is a ‘batch mode’ adapted from a recipe found on Chuck Taggart’s amazing site The Gumbo Pages. Be forewarned that this drink exhibits the three dangerous “S” characteristics – Stealthy, Smooth, and Strong.

• 600 ml Dark Rum (Good rum – like Cockspur or Appleton)
• 600 ml Light Rum (any decent light rum – Bacardi is fine)
• 750 ml Orange Juice
• 1 liter Passion fruit nectar
• Juice of 9 fresh limes (don’t you dare use bottled lime juice!)
• 14 packets of Splenda (or use sugar or whatever to taste – see note below)
• Maraschino Cherry juice to taste… I used about 4-5 ounces of juice

Mix everything together in a large container (it makes 3 liters). Serve in tall glasses over lots of ice, and drop a maraschino cherry or two in each glass. If you have leftovers, it keeps well in the fridge for at least a week.

Notes: 

  • Any decent light rum will do, but for this recipe to turn out well you need to use a good dark rum – I suggest Appleton from Jamaica or Cockspur from Barbados – cheap dark rum will RUIN this drink!
  • Many better grocery stores will stock passion fruit nectar in liter bottles – usually under the brand name Looza. If you can’t find it, you can try substituting another tropical juice like mango or papaya, but it just isn’t the same.
  • I use Splenda for sweetener because it dissolves better in the mixture and because chicks dig the low-cal thing. Feel free to use good old sugar if you want, but you will have to stir it forever and you will still end up with a slurry of un-dissolved sugar in the bottom of your container. Please taste as you sweeten – the amount of sweetener needed will vary depending on the bitterness of of your limes, and you run the risk of over-sweetening the batch (plus it is fun!).
  • My original recipe called for 750ml of white and dark rum, not 600ml.  It was great, but people were dropping like flies. Try it if you want a drink that will make people lay down instead of party…

Hurricane