Coconut mango mojito: Muddle fresh mint (8-10 leaves), one teaspoon stevia, 1/4 cup fresh mango, and juice of half a lime. Add equal parts Parrot Bay 90 proof coconut rum, sour mix, and sprite. Shake well and pour over ice. Can be made in bigger batches for parties!
A simple mint syrup takes the place of crushed leaves in this grapefruit-mint mojito. Be sure to add fresh sprigs on top for a dash of color and heady aroma. Tall, slender glasses and long stirring sticks impart a modern elegance.
The Prickly Pear Mojito: 16 Mint Leaves Juice of 1 Lime 8 Ounces Sparkling Water (could also use club soda) 8 Teaspoons Sugar (divided) 3 Tablespoons Prickly Pear Juice (divided) Optional Ingredient: 3 Ounces White Rum (divided)
Summer Cocktail Recipe: Campari Mojito ounce (about 4 large sprigs) fresh mint, plus additional for garnish 1 ounce lime juice 1 ounce white rum 1 ounce Campari Crushed ice 2 lime wedges 2 to 4 ounces good tonic water, such as Fevertree or Q Tonic
This sweet Baileys™ cocktail has the perfect hint of peppermint and vodka. Shake Smirnoff® Peppermint Twist & Baileys™ Original Irish Cream over ice. Strain into a chilled martini glass. Garnish with grated nutmeg and a mini candy cane.