Raspberry Rum Mojito
Add some fun to your party with this recipe from "Cocktail Hour" in the December 2005 issue. Inspired by a holiday in Cuba, Test Kitchen staffer Kate Dowhan likes to make mojitos with fruit-flavoured rums, such as raspberry, mango and lime.
Servings: 1
Ingredients:
Photo: Coffee Fizz (left) and Raspberry Rum Mojito
| Nutritional Info | |
| Per serving without garnish: about | - |
| cal | 148 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 14 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 14 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
| vit C | 10% |
| folate | 2% |
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5 large mint leaves
1/2 oz (15 mL) simple syrup (recipe at bottom of page)
Juice of half a lime
1-1/2 oz (45 mL) raspberry rum
2 oz (50 mL) soda water
Raspberries and mint sprig
Preparation:
Fill cocktail shaker with ice. Add mint, simple syrup and lime juice; muddle until leaves are bruised and fragrant. Add rum; shake vigorously to blend and chill. Pour into highball glass; stir in soda water. Garnish with raspberries and mint sprigs.
Additional Information
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Simple Syrup
A sugar syrup for sweetening drinks that mixes better than sugar.To make: In measuring cup, whisk together 1 cup (250 mL) each boiling water and granulated sugar until clear and sugar is dissolved.
Makes 1-1/2 cups (375 mL).
Source
Canadian Living Magazine: December 2005
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