Best Cuban Mojito Recipes

CUBAN MOJITO

Steps:

• Place 1 teaspoon of sugar into each of two 12 ounce glasses. Squeeze the juice from a lime wedge into each glass, drop in the wedge, and add 2 sprigs of mint. Use a spoon or muddler to mash the sugar, lime juice, and mint together in the bottom of the glasses. Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with additional lime wedges.

REAL CUBAN MOJITO

Steps:

• Mix sugar and lime juice in a glass; add mint and muddle until mint is broken down. Add sparkling water and ice cubes. Mix rum and champagne into the drink.

CUBAN MOJITO

Steps:

• In 4 highball glasses, add 4 mint leaves, 4 pieces of lime, and 2 teaspoons sugar to each glass. Muddle in the bottom of the glass using a muddler or a wooden spoon. Add ice to each glass, top with the seltzer water, and stir. Add 1-ounce rum to each glass, if desired.

CUBAN MOJITO

Steps:

• Combine the lime, sugar, and mint in a martini shaker or wide glass. Use a muddler or the handle of a wooden spoon to smash and crush everything together to release the oils and juice.
• When there is a good amount of juice and the sugar begins to dissolve, add the rum and stir to combine.
• Fill two glasses with ice, divide the mixture between glasses, and top off with some soda water. Garnish with a couple of mint leaves and sugar cane stalks.

CUBAN MOJITO

Steps:

• Place 1 teaspoon of sugar into each of two 12 ounce glasses. Squeeze the juice from a lime wedge into each glass, drop in the wedge, and add 2 sprigs of mint.
• Use a spoon or muddler to mash the sugar, lime juice, and mint together in the bottom of the glasses.
• Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with additional lime wedges.

MOJITO SHRIMP CUBAN STYLE

Steps:

• 1. Mash garlic, pepper and oregano by pulsing in a food processor. Whisk garlic mixture with next 7 ingredients (through olive oil)
• 2. Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
• 3. Drain shrimp, reserving marinade. Heat 2 Tbs olive oil in a large skillet over medium high heat. Add the shrimp and sprinkle with salt. Toss for 30 seconds
• 4. Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through. Remove the shrimp to a warm platter.
• 5. Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier. Boil sauce until reduces by half and thickens. Pour it over the shrimp and serve.

CUBAN GRILLED MOJITO PORK TENDERLOINS

Steps:

• In medium metal bowl, mix 1/2 cup brown sugar, the mint and salt. Use handle of wooden spoon to crush mint into the brown sugar and salt. You are bruising (or muddling) the leaves to release flavor. When mint is fragrant and leaves are slightly crushed, add cold water, rum and lime juice. Stir well to dissolve salt and sugar.
• Pour mint marinade into 1-gallon resealable plastic food-storage bag. Add pork and seal bag. Refrigerate at least 30 minutes but no longer than 8 hours.
• Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium-high heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds [one-thousand one, one-thousand two], the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
• Meanwhile, in 8-inch skillet, heat cumin and coriander seed over medium heat 3 minutes, stirring constantly, until fragrant (you are dry-roasting the spices, so there is no need for oil). Remove seed from skillet to a plate and cool completely. (If left in skillet, seed will continue to cook and may burn.)
• In spice or coffee grinder (used for grinding spices only), grind roasted seed, brown sugar and mustard to a fine powder. (If you don't have a grinder, place seed in resealable plastic food-storage bag and pound with flat side of meat mallet; mixture will be not as finely ground but will still be delicious.)
• Remove pork from marinade and pat dry with paper towels. Rub pork with oil and coat each with half of the dry rub.
• Grill pork covered about 20 minutes, turning to brown all sides. Remove pork from grill when still slightly pink in center and meat thermometer inserted in center reads 155°F. Allow pork to rest 5 minutes (temperature will continue to rise to 160°F). Slice pork to serve. (To broil, line broiler pan with foil. Spray broiler rack with cooking spray or brush with oil. Broil pork 4 to 5 inches from heat as directed above.)

CUBAN MOJITO

Steps:

• Cut a round slice of lime, 1 cm thick and slice it into 4 equal parts. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice and aroma. Do it gently because hard squishing may release the bitterness from the white part of the lime.
• Put the mint leaves on one hand and clap in order to lightly bruise the leaves to releases the aroma. Rub the mint leaves around the rim of the glass and drop them inches Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice.
• Half fill the glass with crushed ice and pour in the rum. Stir the mix together until the sugar dissolves.
• Top up with crushed ice, a splash of the sparkling water and garnish it with a sprig of mint.

CUBAN MOJITO

Steps:

• Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime.
• Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device *pictured on the website*, though you can also use the back of a fork or spoon if one isn't available).
• Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

MOJITO (CUBAN RUM LIME SPRITZER)

Steps:

• Wash and stem the mint leaves, reserving 6 whole sprigs for garnish. Place the mint leaves in the bottom of a sturdy pitcher and add the sugar. Mash the mint leaves and sugar together, using the tip of a wooden spoon -- this extracts the mint oils. Add the lime juice and rum and stir until the sugar is dissolved. The recipe can be made several hours ahead to this stage. However, expect some discoloring in the mint leaves if you make the mojitos more than 20 minutes ahead.
• Just before serving, add the club soda and gently stir to mix. Partially fill 6 highball glasses with ice. Add the mojito mixture and garnish each glass with a sprig of fresh mint.

MOJITO (CUBAN MINT AND RUM COCKTAIL)

Steps:

• Fill a glass 1/3 full with crushed ice, and place mint leaves and sugar syrup on top.
• Using a muddle stick or wooden pestle, mash them together for about 20 seconds.
• Add the rum and club soda and lime juice and stir well.
• Garnish with mint sprig, serve, and enjoy!
• *To make sugar syrup, dissolve 1 part sugar into 1 part hot water and boil until thickened.

CUBAN MOJITO [21]

Steps:

• Place 1 teaspoon of sugar into each of two 12 ounce glasses. Squeeze the juice from a lime wedge into each glass, drop in the wedge, and add 2 sprigs of mint. Use a spoon or muddler to mash the sugar, lime juice, and mint together in the bottom of the glasses. Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with additional lime wedges

ORIGINAL CUBAN MOJITO

Steps:

• In a cocktail shaker, muddle the mint leaves. Add ice and the rum, lime juice and Simple Syrup and shake well. Strain into an ice-filled collins glass, stir in the club soda and garnish with the mint sprig. (Single drink ingredients in parenthesis)