Rum Running: 6 New Takes on the Mojito
Posted On: July 7, 2016
Do you just love a good Mojito? Sure, they can be a pain to make (as many a bartender will attest), but they are just so very refreshing. July 11 is Mojito Day, and bartenders around the country are mixing up all different versions from those with coconut to others with lavender. Pick some mint and grab that muddler.
By Kelly Magyarics
Bartenders often hate making them, but guests can’t get enough of them. Sure, the Mojito may be labor-intensive, but when you come right down to it, it’s a damn tasty cocktail. And, when you switch things up with grilled pineapple, fresh sugarcane juice or lavender bitters, the results are downright irresistible. Go ahead, embrace that muddler.
Grilled Pineapple Mojito
Recipe courtesy of Cuba Libre
Take a cue from tacos al pastor and add some sweet and tangy grilled pineapple to your Mojito. Licor 43 lends herbal notes, and guarapo (fresh sugarcane juice) in lieu of simple syrup gives it authenticity. “The appeal of the Grilled Pineapple Mojito is the slightly smoky flavor that the grilling of the pineapple adds to the already refreshing and sweet Mojito,” says chef-partner Guillermo Pernot. Read the entire article on Nightclub & Bar.