True to the nature of a “lifestyle” blog, here is another part of my life(style): ALCOHOL. I’ve got to be honest, one of the BEST perks of being a blogger is coming up with cocktails. I mean content. Most nights, it’s easy to just pop the cork and pour myself a (very large) glass of wine, but sometimes I get ambitious and pretend I’m a mixologist.
With these Florida temps comin in hot, I want my drinks light and refreshing. Especially mid-day, I don’t want a heavy beer or super sugary drink slowing me down (I’M BUSY, K?). And so we have our first cocktail recipe on the Andi Leigh blog : Raspberry Mojitos.
Fun Fact : A friend (former bartender) once told me that bartenders HATE making mojitos because of the tediousness (muddling the ingredients and what not). So extra points go to me for saving everyone the bad vibes and sharing with you how to make these at home yourself.
Serving Size: 2
- 2 Limes, juiced
- 12(ish) Fresh Mint Leaves
- 6 oz Fresh Raspberries
- 4 oz Simple Syrup
- 1 C Club Soda
- 6 oz White Rum
- 2 C Ice
- Divide the ingredients in half.
- In the bottom of each glass, muddle (smash) the mint leaves, raspberries, and simple syrup together.
- Add rum, fresh lime juice, and club soda.
- Top with ice, garnish with extra mint leaves + raspberries if desired.
Need to lighten up (but why?), cut the rum down to 4 oz.
Larger crowd? Pour club soda, rum, and lime juice into a pitcher and then muddle everything in a separate bowl before transferring to each glass, then top with pitcher ingredients (smushed things can clog up a spout so I recommend putting the raspberries and mint into each glass instead of the pitcher).
Math help? Shot glasses usually hold about 1.5 ounces and 1 fluid ounce is equal to 2 tablespoons, so pick your poison and count accordingly (that’s the best I can do for you because I hate/suck at math).
Remember, a cocktail is only as good as its ingredients and the hangover is comparable. Don’t skimp on the good stuff: FRESH FRUIT and quality Rum.