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Break Out The Rum Because Itís Time To Toast To National Mojito Day

Nicole Barylski

Mojito Italiano and Cruzan Mojito. (Courtesy Photos)

Nothing says summer like an ice cold, refreshing cocktail. One of our favorites is a mojito, and it happens to be National Mojito Day on Saturday, July 11th. In honor of the minty mixture, here are four mojito variations.

1. Champagne Mojito: (Serves twelve)

 • 3/4 cup Sugar
 • 3/4 cup Water
 • 1 1/2 cups packed Mint Leaves
 • 6 Limes, cut into wedges
 • 16 oz. Light Rum
 • Cracked Ice
 • 24 oz. Champagne or Sparkling Wine

Champagne Mojito. (Courtesy Photo)

Directions: Create simple syrup by mixing equal parts hot water and sugar until sugar is dissolved. Let cool to room temperature. In a large pitcher, combine the simple syrup with mint leaves and lime wedges. Muddle ingredients with the Rabbit Push Muddler (www.metrokane.com). Add rum and stir well. Fill a high ball glass with cracked ice and pour in the mixture, filling it about two-thirds full. Top with champagne, garnish with a lime wedge and serve.

2. Diplomático Mojito:

 • 2 oz. Rum Diplomático Reserva Exclusiva
 • 1 oz. Simple Syrup
 • 1 oz. freshly squeezed Lime Juice
 • 3 fresh Mint Sprigs
 • 1.5 oz. Club Soda, chilled

Directions: Place ice in beverage shaker then add in Diplomático Reserva Exclusiva, broken up mint sprigs, lime juice and simple syrup. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.

3. Mojito Italiano: (Created by Arturo Sighinolfi)

 • 1/2 oz. Campari
 • 1 1/2 oz. Appleton Estate Reserve Blend
 • 3/4 oz. Fresh Lemon Juice
 • 3/4 oz. Simple Syrup
 • 1 oz. Prosecco
 • 3 Mint Sprigs

Directions: Muddle mint, syrup and lemon juice. Add Campari and rum, shake and pour. Top with Prosecco and garnish with mint sprig.

Diplomático Mojito. (Courtesy Photo)


4. Cruzan Mojito:

 • 1 part Cruzan Peach Rum
 • 1 part Cruzan Estate Diamond Light Rum
 • 1 dash Lavender Bitters
 • 1/2 part fresh Lime Juice
 • 1/2 part Honey Syrup
 • Mint

Directions: Lightly muddle mint with honey syrup and lime in a pint glass. Add rums, bitters and ice. Lightly shake. Top with soda water and a bouquet of mint for garnish.


Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski




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