As most of you know, Mac & I like to have cocktail or two. This means I’ll take a drink recipe and then add some type of alcohol. Today being Rum Day I thought I would share some beverages that I previously posted: Basil & Tea Mojito; Beer Mojito; Watermelon Slushie; and Apple Smash.
With rum being the alcohol in mojitos it only makes sense that 2 out of the 4 beverages are mojitos. The other beverage that I like is the basic Rum & Coke. This is simply a shot of rum (can be spiced or regular) with a dark cola over ice. A squeeze of lime adds a nice twist. During the holidays, I do like a bit of spiced rum in my eggnog. So delicious!!
So no matter your preferences, have a nice drink with a dab of rum.
This is a great twist on the mojito. Enjoy this Basil & Tea Mojito on National Iced Tea Day.
1 lg. Lime, quartered (approx 4 tbsp. juice)
6 lg. Fresh basil leaves
4 green tea bags
2 c. boiling wate
3 tbsp. honey
1 c. rum
1 c. tonic water or seltzer, chilled
In a glass pitcher, squeeze lime juice and basil leaves. With a wooden spoon, thoroughly crush against side of pitcher, add lime rinds. Let tea bags steep in boiling water for approximately 15 minutes. Stir in honey until it dissolves. Pour honey tea and rum into pitcher and stir. Just before serving add tonic water and pour into ice-filled glasses. Garnish, if desired, with additional basil leaves.
I do like to cook with beer but today I’ll share a recipe for Beer Mojitos. I find that Mexican or dark beers can be kinda heavy so by adding a mojito (basically) it lightens it up but still gives you the refreshing beer that you may be craving.
¾ c. sugar
48 large mint leaves
½ c. fresh lime juice
½ c. white rum or silver tequila
4 12-oz cans of Tecati or Dos Equis beer
In a small saucepan combine the sugar and ¾ cup water. Bring to a simmer, stirring to dissolve the sugar. (This is called a simple syrup. When you make it just have the same amount of water as you have sugar.) Cool.
For each drink, place 6 mint leaves in the bottom of a 10-12 ounce glass. Add 2 tablespoons of the sugar syrup plus 1 tablespoon each of lime juice and 1 tablespoon of rum or tequila. Muddle the mint into the liquid with a muddler or the back of a spoon or fork to release its flavor. Fill the glass about ¾ full with ice cubes. Slowly pour in half of one of the beers, stir well with a long-handled spoon and serve right away.