Early summer brings an abundance of fruit to the local markets, including berries of all kinds. The prices can’t be beat, and up in the mountains, it’s a real treat!
We like to use all that fruit to add a few different twists to one of our favorite cocktails: the mojito. We start with Montanya Platino rum, and then create one of these fun variations:
TURN YOUR MOJITO INTO “A BOJITO”
In an empty, tall Collins glass, prepare the following:
1 fresh lime, juiced
2.5 oz Montanya Platino rum
.25 oz Simple Syrup
6 - 8 mint leaves, lightly muddled in a mortar and pestle
If you like classics, add cocktail ice and stir with a bar spoon. Top with club soda or seltzer, and garnish with half a Turbinado sugar rim and fresh mint. For a fruity twist, add fresh muddled blackberry or raspberry, or try muddled strawberry and replace the mint with basil for a truly unique “Bojito.”
And if you’re not in the mood for something fruity, try this:
With summer comes flowers, and that makes us think of hibiscus. For this twist on a mojito, once again use a tall Collins glass with ½ a turbinado sugar rim and filled with ice. Then mix the following in the glass:
1 squeezed lime
2-3 muddled mint leaves
1 oz hibiscus syrup (recipe below)
2-3 oz Montanya Platino rum
Top with Seltzer
Garnish with dried flower from syrup, and enjoy!
1 c water
2 c honey
1 c dried hibiscus flowers
Heat water and hibiscus flowers until a strong tea forms. Add honey until dissolved into the water. Store chilled for up to 30 days.