Wild Berry Mojito
1-1/2 oz. Bacardi Light Rum
3-4 each of fresh blackberries, blueberries and red raspberries
8-12 fresh mint leaves
juice of one lime
1 oz. simple syrup
mint sprig for garnish
In a 12-oz. highball glass, muddle mint, simple syrup, wild berries and lime juice.
Fill glass with crushed ice — it is very important to use crushed ice, not cubed — then add rum.
Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until the glass begins to frost on the outside.
Spritz with soda water and stir one last time to incorporate.
Garnish with a sprig of fresh mint that has been dusted with powdered sugar and two long straws to avoid tickling your nose with the garnish.
Tips: To muddle the mint against the bottom of the glass, use just enough pressure with your muddler to release the oils from the mint without tearing it. The back surface of a wooden spoon will serve as a muddler stand-in if needed. Use a lime squeezer to fully extract the lime’s juice. To make simple syrup, dissolve an equal amount of granulated sugar in boiling water and then allow syrup to cool. Store in a clean bottle in a cool place.
Recipe courtesy of Tony Abou-Ganim, www.themodernmixologist.com
1 1/2 liters Red Table Wine
10 ounces or 1 cup Grenadine
16 ounces or 2 cups Cranberry Juice Cocktail
12 ounces or 1 1/4 cups Sweet Vermouth
10 ounces or 1/2 cup Sugar Water (half water, half sugar)
Strawberries cut into thirds
Oranges, sliced and quartered
This makes one gallon. Mix all ingredients except for ice.
Refridgerate for 4 to 5 hours.
Pour wine in glass and then add ice.
Make sure there is fruit in every glass.