Browsing Tag

mojito

Bubbly Girl Cocktail Recipes, Drinks

Strawberry Smash Cocktail Recipe

January 31, 2011

Strawberry Smash

This variation on the mojito lets you mix strawberries with your favorite herb such as mint, basil, lemon verbena, cilantro, rosemary or thyme. Be sure to try the drink out before serving it to friends so you get the amount of herbs dialed in to your taste buds. It’s tasty with the alcohol or without; for a totally non-alcoholic drink, use sparkling water instead of the prosecco.

  • 3 ripe organic strawberries, hulled and sliced
  • 6 leaves of one fresh herb such as mint, basil, verbena, cilantro OR 1-inch section of fresh rosemary or thyme
  • 1 ounce good white rum like 10 Cane or clean white gin like Bombay Sapphire
  • 1 ounce all-natural sour mix (see note)
  • 2 ounces prosecco

Add the strawberries and your selected herb to a rocks glass. Smash the strawberries and herbs gently with a muddler until the berries are a pulp and the herbs smell strong. Add the rum or gin if using and sour mix to the glass and give it a stir. Fill 3/4 full with ice. Top off with the prosecco. Garnish with a sprig of the herb you used.

Note: To create my all natural sour mix, mix 1 cup lemon and or lime juice with 1 cup sugar in a medium non-reactive saucepan. Heat over a low-medium flame, stirring to dissolve the sugar. When cool, pour syrup into a sterile glass bottle and refrigerate. Keeps for up to 2 weeks.

By Maria Hunt, author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion

Bubbly Girl Cocktail Recipes, Drinks

Red, White and Blue Mojito – with Chandon American Summer

January 31, 2011

Red, White & Blue Mojito

It’s almost the 4th of July, which means its time to pull out this recipe for a Red, White and Blue Mojito.

I admit, I’ve shared this recipe for a sparkling mojito with red raspberries, white cherries and blueberries before.

But I think it bears repeating, since it’s such a fun way to use seasonal summer fruit. And it’s the perfect way to feature the limited edition Chandon American Summer Brut Sparkling, a cool white bottle covered in red and blue stripes.

And it’s so much better to create a color-coordinated Fourth of July or Bastille Day cocktail without resorting to grenadine or blue curaçao.

 

Red, White & Blue Mojito
Makes 1 cocktail
3 red raspberries
2 white cherries, pitted and halved
4 blueberries
4 fresh mint leaves
1 ounce Homemade Sour Mix
3/4 ounce Chambord black raspberry liqueur
3 to 4 ounces Chandon American Summer Brut Classic sparkling wine
berries and mint for garnish

Add the raspberries, white cherries (or golden raspberries), blueberries and mint to a sturdy glass. Slowly smash the fruit and herbs with the muddler until you have a juicy and fragrant pulp in the bottom of the glass. Add the sour mix and fill the glass 3/4 full with crushed ice. Add the Chambord and then top with the sparkling wine and stir gently. Garnish with a combination of berries and mint.

Bubbly Girl Cocktail Recipes, Drinks

Raspberry Mojito Float

January 31, 2011

Raspberry Mojito Float

Raspberry Mojito Floats

6 fresh raspberries, plus 1 extra

3 fresh mint leaves, plus sprig for garnish

1 ounce Zaya rum

1/2 ounce simple syrup

1 teaspoon lime juice

3 ounces prosecco

scoop lime sherbet or sorbet

Muddle six raspberries, 3 mint leaves, rum, simple syrup and lime juice in a cocktail mixing glass. Strain the contents into a small flute. Top with the prosecco and add the lime sherbet or sorbet. Thread the mint sprig through the raspberry to make a garnish and serve right away.

Bubbly Girl Cocktail Recipes

Red, White & Blue Mojito – A Perfect Summer Cocktail

June 28, 2009
Raspberries, white cherries and blueberries make this Red, White & Blue Mojito perfect for the 4th of July or all summer long. (Photo by Maria Hunt)

Raspberries, white cherries and blueberries make this Red, White & Blue Mojito perfect for 4th of July barbecues and picnics and all summer long. (Photo by Maria Hunt)

Summer is here and it’s the time for refreshing and light cocktails. Nothing says that more to me than juicy summer fruit like raspberries, blueberries and cherries.

With July being National Berry Month and the peak season for all sorts of berries, its make a perfect time to explore making cocktails with them – so I am. All through the month of July, look to The Bubbly Girl for drink and food recipes using fresh berries.

With the 4th of July approaching, I created this Red, White & Blue Mojito with raspberries, white cherries and blueberries. Look for organic berries – Driscoll’s organic berries can be found at many grocery stores – as berries can absorb chemical residues from pesticides. This light cocktail doesn’t use rum – though you can certainly add a splash of your favorite white rum if you must. Instead I designed this drink to either be a non-alcoholic faux-jito with sparkling water for people who don’t drink or as a sparkling cocktail flavored with a little Chambord black raspberry liqueur and brut sparkling wine for those who do. A splash of Homemade Sour Mix – one of the recipes from my sparkling cocktail book The Bubbly Bar available on Amazon.com – adds brightness.

This berries, cherries and mint in this cocktail are muddled, meaning they’re gently smashed with a tool called a muddler until they release their juice and fragrant oils. I love my wooden muddler that a friend brought me from Brazil years ago, but many of the newer muddlers are made from a combination of plastic and metal because they’re easier to clean. When muddling, be sure to choose a sturdy glass like this vintage style tumbler from Anthropologie stores or the glass from a cocktail shaker.

Red, White & Blue Mojito
Makes 1 cocktail
3 red raspberries
2 white cherries, pitted and halved (or 3 golden raspberries in season)
4 blueberries
4 fresh mint leaves
1 ounce Homemade Sour Mix (See Recipes Page)
NEXT ADD EITHER:
4 ounces sparkling water
OR
3/4 ounce Chambord black raspberry liqueur
3 to 4 ounces brut or extra dry sparkling wine
berries and mint for garnish

Add the raspberries, white cherries (or golden raspberries) blueberries and mint to a sturdy glass. Slowly smash the fruit and herbs with the muddler until you have a juicy and fragrant pulp in the bottom of the glass. Add the sour mix and fill the glass 3/4 full with crushed ice. For the faux-jito, top with the sparkling water and stir gently. Or if you want a drink with alcohol, add the Chambord and then top with the sparkling wine and stir gently. Garnish with a combination of berries and mint.