The Mistletoe Mojito is a festive riff on the classic mojito. If you love a refreshing, minty mojito, you’ll love this holiday-themed version made with cranberry juice and cranberry simple syrup.

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We love mojitos. We’ve made them with blueberry, jalapeno, coconut, apple and basil, and even as a mocktail. So naturally we needed to make a Christmas version. And it needed cranberry juice and snowball ice cubes.

How to Make a Christmas Mistletoe Mojito

The first thing you need for this Christmas mojito is cranberry simple syrup. We love this Organic Cranberry Spice Syrup from Royal Rose Syrups, but making your own cranberry simple syrup is easy and delicious.

Combine one cup of fresh cranberries, one cup of sugar, and one cup of water in a saucepan and simmer for about 10-15 minutes. You want the cranberries to be softened but not popped. Remove from the heat and let it cool slightly.

Strain the fruit out with a fine mesh strainer, but don’t press the berries through because that will cloud the syrup. The cooked, strained cranberries are the equivalent of fresh cranberry sauce, so eat them with your holiday meal or enjoy them on yogurt or ice cream. And save a spoonful because you’ll use it in this drink.

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While your syrup is cooling, gather the rest of the ingredients for the Mistletoe Mojito: 6-7 mint leaves (or more to your taste), 2 ounces rum, 1 ounce fresh-squeezed lime juice, 1 ounce cranberry juice, 1 ounce cranberry simple syrup, and 1 spoonful (about a tablespoon) of cooked cranberries.

Add the mint leaves, spoonful of cooked cranberries, and lime juice to a cocktail shaker and muddle gently. You don’t want to mash the mint leaves, you just want to massage them to release the oils.

Next, add ice, simple syrup, cranberry juice, and rum to the shaker and shake well until frosty. Strain into a highball glass — and to really make the mistletoe magic, you’ll need three ice spheres (get these ice molds to make spheres) so it looks like a snowman!

Finally, top with club soda or seltzer and garnish with a couple fresh cranberries and a sprig of mint. Cheers!

Mistletoe Mojito

Yield: 1

Prep Time: 5 minutes

Additional Time: 25 minutes

Total Time: 30 minutes

The Mistletoe Mojito is a festive, holiday cocktail made with cranberry juice and cranberry simple syrup.

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Ingredients

• 1 cup fresh cranberries, plus a few for garnish
• 1 cup sugar
• 1 cup water
• 2 oz light rum
• 1 oz fresh lime juice
• 1 oz cranberry juice
• 6-7 mint leaves (or more to your taste)
• Seltzer or club soda

Instructions

1. To make the syrup: Simmer the cranberries, sugar, and water in a saucepan over medium heat for 10-15 minutes, then strain and allow to cool.
2. Strain gently, don't press the cranberries through the strainer because it will cloud your syrup.
3. Reserve a spoonful of strained cranberries. Save the rest of the cranberry sauce for a meal or dessert!
4. To make the cocktail: In a cocktail shaker, gently muddle the mint leaves, lime juice and about a tablespoon of cranberry sauce.
5. Add a few ice cubes, rum, cranberry juice, and 1 ounce of your cranberry syrup. Shake well until frosty.
6. Strain into a highball glass over ice spheres, top with club soda, and garnish with a couple fresh cranberries and a sprig of mint.
7. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post Mistletoe Mojito appeared first on Spilling Tequila.

We’re all making a lot more cocktails at home these days. And while it’s fun to experiment with new and unique ingredients, I’ve found that having a few flavored mixers and syrups on hand allows me to be creative without having to constantly buy a ton of ingredients. Here are three different cocktails you can make with “The Lemongrass” ROOT cocktail mixer.

When you’re making cocktails at home, it’s not always easy to get the fresh, high-quality ingredients you might find in a good, artisanal bar drink. But that doesn’t mean you have to resign yourself to a “high fructose corn syrup cocktail.” There are some great products on the market that are made with natural, organic ingredients and ROOT Cocktail Mixers are one such product.

ROOT Mixers make it easy to mix cocktails, and they come in several unique flavors such as hibiscus/elderflower, pear/lemon, grapefruit/cherry and more. Making a cocktail with these mixers can be as simple as stirring together your spirit of choice with the mixer over ice. Or you can get a little fancy, like with our Lemongrass Pisco Sparkler.

Lemongrass Pisco Sparkler Recipe

This sparkling cocktail is light, easy, and refreshing. The Lemongrass mixer adds a perfectly unique taste, elevating this drink a bit higher than a typical mimosa or bellini. It’s perfect for brunch, or for Thanksgiving or Christmas morning. It would also make an excellent alternative to champagne for your New Year’s Eve celebration.

To make our Lemongrass Pisco Sparkler, you’ll need The Lemongrass ROOT cocktail Mixer, Pisco, and sparkling white wine or Prosecco. Stir together one and a half ounces of Pisco and two ounces of ROOT Mixer. Top with sparkling white wine, garnish with lemon, and you’re all set!

In addition to the Lemongrass Pisco Sparkler, I’ve also tried ROOT’s Lemongrass mixer a couple other ways. It’s fantastic when mixed with tequila – one part Espanita ReposadoTequila to two parts Root mixer.

You can also make a deeeelicious Lemon Rum & Coke with this mixer. I mixed one ounce of dark rum, 1/2 ounce Dr. McGillicuddy’s Raw Vanilla Liqueur and 1.5 ounces of ROOT Lemongrass mixer with ice. Then topped it off with coke. Easy, sweet, and just a little more exciting than your regular rum and coke.

Grab yourself a bottle of ROOT’s “The Lemongrass” mixer, or try one of their other flavors such as “The Hound” (grapefruit/tart cherry), “The Cuke” (cucumber/lime/elderflower), “The Granada” (pomegranate/lemongrass), and more. ROOT Mixers retail for $16 for a 16-ounce bottle or $24 for a 32-ounce bottle.

Lemongrass Pisco Sparkler

Yield: 1

Prep Time: 2 minutes

Total Time: 2 minutes

This Lemongrass Pisco Sparkler made with ROOT cocktail mixer has a unique taste that elevates it above a typical mimosa or bellini. It's perfect for brunch, or for Thanksgiving or Christmas morning.

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Ingredients

• 1.5 oz Pisco
• 2 oz "The Lemongrass" ROOT cocktail mixer
• Sparkling white wine, chilled
• Lemon for garnish

Instructions

1. Add Pisco and ROOT mixer in a glass and stir with a bar spoon.
2. Top with chilled sparkling white wine.
3. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post Lemongrass Pisco Sparkler with ROOT Cocktail Mixer appeared first on Spilling Tequila.

When you think of fall drinks, you probably don’t think of the Mai Tai. You think apple cider, mulled wine, and pumpkin spice, right? Well, hold on, because I’ve got a Mai Tai riff that’s absolutely perfect for the fall season. And keep reading for two more fall-themed cocktails you’ll love!

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What is the original Mai Tai recipe?

As with many cocktails, the origin of the Mai Tai is somewhat disputed. But the prevailing belief is that the Mai Tai was invented by Victor J. Bergeron – better known as “Trader Vic” – in 1944. This simple drink, made with lime juice, orange curaçao, orgeat syrup, and simple syrup, was meant to highlight the flavor of a 17-year-old Jamaican rum. It is said that when Trader Vic presented his cocktail to some Tahitian friends, one exclaimed, “Maita’i roa a’e,” which translates to “out of this world! The best!” And that is where the name “Mai Tai” (“the best”) came from.

You may know the Mai Tai as a tropical, Hawaiian cocktail with pineapple and orange juices and a paper umbrella garnish. This version came later, around 1954, when Trader Vic sweetened the drink up to make it more tourist-friendly to his patrons at the Royal Hawaiian Hotel in Waikiki.

If you want more info, click here for the original Mai Tai recipe.

Fall-Themed Cocktails with Rum

We were gifted a bottle of Ron Viejo de Caldas rum, an aged, golden rum from Colombia. It’s a lower-proof rum at 40% ABV. The taste is smooth and dry, and my nose detects notes of coffee. I can think of lots of ways to use this rum, but for this bottle, I was focused on fall cocktails.

Since the Mai Tai is a classic, tropical rum cocktail, I wanted to create a riff that shifted it to a warmer, more autumnal taste. I decided to substitute the lime and pineapple juices for apple cider and orange juice. And, oh does it work! It’s not tart like summer, it’s smooth like September.

To make this cocktail, you’ll need two ounces of golden rum (I used Ron Viejo de Caldas), one ounce of fresh-squeezed orange juice, 1/2 ounce orgeat syrup (almond syrup), two dashes of orange bitters, sparkling apple cider, and crushed ice.

The Late September Mai Tai is simple to build. Mix all ingredients, except the sparkling cider, in a cocktail shaker with a large handful of crushed ice. Shake until the outside of the shaker is nice and frosty.

Pour everything into a stemless wine glass or rocks glass, add a little more crushed ice, and top with about two or three ounces of sparkling cider. Garnish with dehydrated apple and orange slices.

I’ve also got the perfect meal to go with this drink: check out the award-winning Chorizo and Black Bean Chili recipe from Sip + Sanity! I loooove a good, hearty chili and a cocktail on a crisp autumn day.

Apple Basil Mojito

After creating the Late September Mai Tai, I got together with Chrissy and we made two more cocktails with our bottle of Ron Viejo de Caldas rum: an Apple Basil Mojito and a Smoked Cider Toddy.

There are two things we have in abundance right now in our kitchen: apples and basil. If you’re still hanging on to summer, maybe a low-calorie Apple Basil Mojito is the drink for you!

Start by chopping six or seven fresh basil leaves. Dice a small apple, then muddle well or pulse it in a blender so it’s partially crushed up. Add the basil and apple to a cocktail shaker.

Now you’re going to use our skinny “mojito without mint” recipe. Add 1.5 ounces of rum, 1 packet of Stevia, 1 ounce of lime juice, and a couple ice cubes to the shaker with the apple and basil. Shake until cold, then pour into a tall Collins-type glass. Add another couple ice cubes and top with seltzer or club soda. (Read about the difference between seltzer and club soda here!) Give it a good stir and enjoy!

Now… this drink is chunky. I don’t really like chunks of anything in my drinks, so we made a second one that strained out the basil and apple pieces. I taste-tested both and while I prefer the mouthfeel of the strained cocktail, the chunky one had more flavor. The choice is yours!

Smoked Cider Toddy

About a year ago, Chrissy and I discovered a smoked cocktail at Boardroom Spirits in Allentown, PA. Chrissy’s husband especially loved the cinnamon-smoked bourbon drink and bought his own smoker – which we get to play with when creating cocktails!

So our next fall cocktail is the Smoked Cider Toddy. It’s super easy to throw together in the microwave, or you can do it stove-top for a larger batch. But your first step is to get out the smoker (go ahead, buy it here – you know you want to!), fill it with some cinnamon stick pieces, and smoke the inside of the mug you will be serving in. Fill it with smoke, then cover the mug with a plate to trap the smoke in. This will “wash” the inside of the mug with a cinnamon, smoky flavor.

Next, prepare your drink. Warm a half a cup of apple cider in the microwave or saucepan. Add one tablespoon of honey, 1/2 ounce lemon juice, and 1.5 ounces of rum. If you’re making more than one, just multiply the recipe by however many drinks you need.

Take the plate off the mug and quickly pour the cider/rum mixture into the glass. And don’t forget to add a cinnamon stick for extra flavor.

If you enjoyed these recipes, we’d love it if you would support us by purchasing some of the products we use and love. We earn an affiliate commission and there is no extra cost to you!

• Hand-held smoke infuser for meats, cheeses, and cocktails
• Cocktail Shaker
• Highball/Collins glasses
• Stemless wine glasses
• Cinnamon sticks, orgeat syrup, and orange bitters

Late September Mai Tai

Yield: 1

Prep Time: 3 minutes

Total Time: 3 minutes

This fall-themed riff on the classic Mai Tai is made with golden rum, orange juice, and sparkling apple cider.

Print

Ingredients

• 2 oz golden rum
• 1 oz fresh-squeezed orange juice
• 1/2 oz orgeat syrup (almond syrup)
• 2 dashes orange bitters
• sparkling apple cider
• crushed ice.

Instructions

1. Combine all ingredients, except the sparkling cider, in a cocktails shaker with the crushed ice.
2. Shake until the cocktail shaker is nice and frosty.
3. Pour into a stemless wine glass or rocks glass, add a little more crushed ice, and top with sparkling apple cider.
4. Garnish with a dehydrated apple slice and orange wheel.
5. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 43gFiber: 1gSugar: 35gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post Fall Drinks: Late September Mai Tai (and 2 more!) appeared first on Spilling Tequila.

The original Mai Tai recipe is not the one you might recognize as a symbol of tropical paradise. There was no cherry, no pineapple, and definitely no paper umbrella in the classic, original Mai Tai cocktail. Read on for the recipe and a bit of history on this delicious drink.  

This post contains affiliate links to products and services we recommend. We may make a commission, and there is no cost to you.

Who Invented the Mai Tai?

As with most cocktails, the origin of the Mai Tai is somewhat disputed. But the prevailing belief is that the Mai Tai was invented by Victor J. Bergeron – better known as “Trader Vic” – in 1944. It was a simple drink meant to highlight the flavor of a 17-year-old Jamaican rum.

Trader Vic used a golden rum made by Jamaican distiller J. Wray and Nephew. His recipe included lime juice, orange curaçao, orgeat syrup, and simple syrup. Legend has it that Trader Vic served his creation to some Tahitian friends, who exclaimed, “Maita’i roa a’e!” This translates to “out of this world – the best!” And that is where the name Mai Tai (the best) comes from.

The drink is traditionally garnished with half of a spent lime shell and a sprig of mint. A small circle is cut to expose the pith of the lime. It’s meant to look like a small island with a palm tree.  Simple and beautiful.

The Hawaiian Mai Tai Recipe

So where did the more garish Mai Tai come from? The one with orange slices and pineapple juice and topped with a cherry and umbrella? This is the Mai Tai most are used to seeing these days in tiki bars around the world.

That cocktail was also created by Trader Vic around 1954 when he worked for the Royal Hawaiian Hotel in Waikiki, Hawaii. Vic added pineapple and orange juices to his drink to sweeten his recipe for a more tourist-friendly cocktail. That sweeter recipe, for better or for worse, stole people’s hearts and is the one you’ll find most often on cocktail menus.

To make a Hawaiian Mai Tai, add all the following ingredients – except the dark rum – to your cocktail shaker with ice. Shake, pour into a glass, then pour the dark rum over the back of a bar spoon to float on top.

• 1.5 oz light rum
• 1/2 oz triple sec
• 1/2 oz orgeat syrup
• 1/2 oz fresh lime juice
• 1/2 oz fresh orange juice
• 1/2 oz pineapple juice
• 1/2 oz dark rum

But let’s get retro and learn how to make the original “out of this world” rum cocktail.

Original Mai Tai Recipe

To make the original Mai Tai, you’ll need a fresh lime, orange curaçao (Triple Sec can work), orgeat syrup (almond syrup), simple syrup, and a golden rum. This is a simple, rich drink so there’s nothing fancy about the preparation – just add all the ingredients to your cocktail shaker with a big handful of crushed ice and shake.

To show off your knowledge of the original Mai Tai recipe, be sure to get the garnish right! Take a half of lime after you’ve juiced it, and slice a small piece of the peel off to expose a little circle of the pith. Think of this as an island and the green of the lime is the water around your island. Then add a sprig of fresh mint to represent a palm tree.

Now that you know the proper way to make an original Mai Tai, you can start tweaking the ingredients and making your own riffs!

Original Mai Tai

Yield: 1

Prep Time: 3 minutes

Total Time: 3 minutes

The original Mai Tai cocktail, as created by Trader Vic.

Print

Ingredients

• 2 oz golden rum
• 3/4 oz fresh lime juice
• 1/2 oz orange curaçao or Triple Sec
• 1/4 oz orgeat syrup
• 1/4 oz simple syrup
• Crushed ice
• Sprig of mint and juiced lime half for garnish

Instructions

1. Add all ingredients to a cocktail shaker with a large handful of crushed ice.
2. Shake until frosty.
3. Pour into a rocks glass (ice included) and add more crushed ice as desired.
4. Cut a small circle of peel from the spent (juiced) lime half to expose the pith. Lay the lime half on top of the ice and add the sprig of mint. This is intended to look like an island with a palm tree!
5. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 27gFiber: 1gSugar: 20gProtein: 0g

Nutrition information is estimated and should only be used as a general guideline.

The post The Original Mai Tai Recipe appeared first on Spilling Tequila.

It might be July, but it’s never a bad time to start thinking about the holidays! Why not make this White Christmas Mojito? During the sweltering, dog days of summer, this frosty mojito will bring some jingle to your day.

Christmas in July? Who ever thought this should be a thing? Isn’t Christmas in December stressful enough!? Bah humbug!

I admit I can be a scrooge when it comes to Christmas. I don’t love decorating or buying gifts or making big meals. I do, however, love the cold weather, spending time with my family and friends, and enjoying a fun cocktail and some appetizers. That’s my idea of a perfect Christmas.

So when Chrissy suggested we do some “Christmas in July” cocktails for our Instagram, I set out to find something frosty and sweet to make.

The Origin of Christmas in July

The origin of Christmas in July is not entirely clear. Some say the movement started in Italy as a way to bring more Christmas spirit to the year and ironically celebrate a winter holiday in warmer temperatures. It’s also said that the idea can be attributed to a girls’ camp called Keystone Camp in Brevard, North Carolina. They apparently held the “first” Christmas in July celebration in 1933 as a fun camp theme.

Christmas in July is used as a theme for summer sales, and as a reminder that we are just five months away from the holiday season!

So whether you go all-in and celebrate this non-holiday, or you just want to sit back and dream about cooler weather and vacation time, I hope this White Christmas Mojito brings you some joy.

White Christmas Mojito Recipe

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To make this wintry mojito, you’ll need mint leaves, fresh limes, simple syrup, coconut milk, and rum. I love sweetened vanilla coconut milk, but canned coconut milk also works great if you like it a little less sweet.

Start out by putting 8-10 mint leaves in a cocktail shaker. Add one ounce of fresh-squeezed lime juice and one ounce of simple syrup. Gently muddle these ingredients. Don’t crush the mint, just press firmly to release the oils of the leaves.

Add two ounces of rum and four ounces of coconut milk to the shaker. Add a few ice cubes, then shake vigorously for about 30 seconds. This will give your drink a lot of mint flavor and a nice, frothy texture.

Strain the mojito into a rocks glass with some fresh ice. Garnish with a sprig of mint and some pomegranate kernels for a festive touch!

This cocktail is frosty and minty and makes me think of waking up to a snowy, white Christmas! I can’t wait to make it for my family during the holidays. But until then, I’ll happily enjoy it by the pool all summer long!

White Christmas Mojito

Yield: 1

Prep Time: 3 minutes

Total Time: 3 minutes

This White Christmas Mojito is a perfect, frosty cocktail for the holidays - or during the dog days of summer!

Print

Ingredients

• 1 oz simple syrup
• 1 oz fresh lime juice
• 2 oz light rum
• 4 oz coconut milk
• 8-10 fresh mint leaves

Instructions

1. In a cocktail shaker, gently muddle the mint leaves with the simple syrup and lime juice.
2. Add ice, rum and coconut milk.
3. Shake vigorously for about 30 seconds.
4. Strain into a rocks glass with fresh ice.
5. Garnish with a mint sprig and pomegranate kernels.
6. Please drink responsibly!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 275

Nutritional information is estimated and should only be used as a general guideline.

Related: No mint? Here’s how to make a mojito without mint!

The post White Christmas Mojito appeared first on Spilling Tequila.

It’s so easy to make your own hard seltzer with any flavors and alcohols that you like. Here are 7 skinny hard seltzer recipes to get you started!

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Seltzer is a an absolute staple in our house. There are some days we even have it at breakfast. I could drink a cold Coconut Lacroix all day, every day. What do we do with all the seltzer we buy every week? We make skinny seltzer cocktails of course!

It’s easy (and cheaper!) to make your own hard seltzer. Here are 7 different skinny seltzer cocktails that are perfect for when you want to choose something on the healthier side.

#1. Blueberry Lemon Vodka Seltzer

Mix six ounces of blueberry seltzer, two ounces of vodka, two or three lemon slices and a handful of blueberries.

Very light and refreshing. The waterloo is my favorite seltzer for this one. It tastes amazing! I haven’t seen any other brands that offer just a plain blueberry. Please comment below if you know of any!

If the vodka taste a little strong for you, make sure you squeeze out some of that lemon juice into your drink.

#2. Cherry Bourbon Seltzer

The unexpected choice of bourbon in this cherry seltzer cocktail will make you wonder why you don’t mix bourbon in more drinks! You’ll probably want to play with the amount of bourbon you’re adding. Some like it strong, and some like just a hint of bourbon flavor.

For this one, mix six ounces of cherry seltzer, one ounce of bourbon and 1.5 ounces of lime juice. Garnish with a cherry and lime wedge.

If this sounds good, also check out my Kentucky Slim Cherry Punch!

#3. Coconut Rum Seltzer

The beach is one of my favorite places and this tastes just like vacation! It’s the combination of the coconut and pineapple that makes this one a family favorite for sure. But it’s not just for summer, my brother in law requests this even at Christmas!

Mix six ounces of coconut seltzer, two ounces of coconut rum, one ounce of cranberry juice and one ounce of pineapple juice.

#4. Strawberry Vodka Seltzer

Mix six ounces of strawberry seltzer, two ounces of vodka, three lemon slices and a handful of diced strawberries (optional).

Just slice the lemon as pictured and add them in the vodka seltzer. Sometimes when I have fresh strawberries on hand I will chop and add them is as well. Refreshing and so easy!

If you find the vodka a little strong, just be sure to give them lemons a little squeeze.

#5. Grapefruit and Gin

This gin and juice recipe is a newer addition to my recipe box, but it will definitely be sticking around. I absolutely love these flavor with my gin. Just mix six ounces of grapefruit seltzer, two ounces of gin, two ounces of grapefruit juice, and one ounce lime juice.

Be sure to check out our full post on this Grapefruit and Gin cocktail.

#6. Orange Seltzer Magarita

This is definitely a crowd favorite. We usually make a double batch and put them in big mason jars – check out my post on these Skinny Mason Jar Margaritas.

Mix six ounces of orange seltzer, two ounces of tequila, one ounce of lime juice, and one Stevia packet. You can also change it up and use different flavor seltzers. Some of our favorites are strawberry, blueberry, and mango.

#7. Coconut Lime Vodka Seltzer

I saved the best for last! My personal favorite of the bunch is the Coconut Lime Vodka Seltzer. It is super quick and easy to make with only three ingredients: six ounces of coconut seltzer, two ounces of vodka, and a few slices of lime – be sure to give them a little squeeze to express the juice and oils from the peel.

Remember, all seven of these drinks can be made non-alcoholic! Just leave out the liquors and you have a drink for anyone to enjoy.

The post Make Your Own Hard Seltzer: 7 Skinny Hard Seltzer Recipes appeared first on Spilling Tequila.

No mint leaves? Here’s how to make a mojito without mint. You can also turn this recipe into a mojito mocktail, or add any number of fruit variations to change it up!

July 11th is National Mojito Day. When we were talking about what to create for our Instagram post, I found out that Chrissy had never tried a mojito, Naomi wanted to work on mocktail, and I had no fresh mint in the house. So we set out to come up with some variations on the classic.

This post contains affiliate links to products and services we recommend. We may make a commission, and there is no cost to you.

Classic Mojito Recipe

A classic mojito is made with 1.5 ounces of white rum, 1 ounce of lime juice, 1/2 ounce simple syrup (or 2 teaspoons granulated sugar), and 4-6 fresh mint leaves. Muddle the ingredients in a tall glass, then add ice, top with club soda, and give it a good stir.

You can also make a mojito in a cocktail shaker. I prefer to make most of my drinks in a shaker and strain them. I like a more even mix, a slightly frothy texture, and a clean drinking experience with no pieces of herbs or fruit. For the mojito, muddle the ingredients and give it a quick shake with a little ice. Strain into an ice-filled glass and top with club soda.

What if you don’t have fresh mint, but you’re craving a refreshing rum and lime drink? Don’t worry, there’s more than one way to make a mojito.

How to Make a Mojito Without Mint

No mint leaves? Try substituting basil, rosemary, cilantro, or jalapeno. You could also use a mint-flavored liqueur, mint bitters, or even a peppermint tea bag. Avoid mint extract or essential oil – they are both too concentrated and strong. They’ll overpower the drink and make it taste artificial.

To make a mojito without mint leaves, you basically follow the classic mojito recipe, but muddle in a different herb or fruit – or both! Here are few ideas we recommend.

Blueberry Basil Skinny Mojito Recipe

Chrissy had basil growing, so she decided her first mojito would be this beautiful Blueberry Basil Skinny Mojito!

If you’re skeptical about basil in a drink, I get it. I was too. But I highly recommend you try it because it’s absolutely delicious.

• 1.5 oz white rum
• 1 oz lime juice
• 1 Stevia packet
• 6 fresh basil leaves
• 2 spoonfuls of frozen blueberries
• plain seltzer / club soda

Muddle the ingredients (minus the seltzer), give it a quick shake or stir, then pour over ice. Top with plain seltzer / club soda.

You can use just about any fruit in place of blueberries in this recipe. Or swap the basil for another herb. There are so many options!

Jalapeno Mojito Recipe

I wasn’t going to drink today. But then I decided to make risotto for dinner. When I’m standing around the kitchen cooking for a long time, I crave a drink. Also, my husband recently made basil-infused ice cubes that I wanted to try out.

I like to be creative and take risks. I had some jalapeno simple syrup I needed to use up and I loooove my Mezcal Jalapeno Margaritas. So why not apply that idea to a mojito?

• 1.5 oz white rum
• 1 lime, cut into quarters
• 1/2 oz jalapeno simple syrup
• 2 basil-infused ice cubes (see below)
• club soda

Combine the simple syrup and 3 of the lime quarters in a cocktail shaker. Muddle well to release the lime juice. Add rum and basil ice cubes and shake for 20-30 seconds. Strain into an ice-filled glass and top with club soda. Garnish with the final lime wedge and a basil leaf.

Making herb-infused ice cubes is easy! My husband put about a cup of fresh basil leaves in a large mason jar with water and let it sit in the refrigerator overnight. Then we strained it into ice cube trays. The flavor is pretty strong when you use them in a drink, so depending on the intensity I’m after, I will shake a drink with the ice cubes instead of putting them directly into my cocktail.

Iced Tea Mojito Recipe

This recipe uses mint tea in place of the mint leaves. Again, it’s super flexible in that you can use any kind of tea you like. You can use Stevia or simple syrup. And you can even muddle in any fruit or herb if you desire!

• 1.5 oz white rum
• 1 oz lime juice
• 1/2 oz simple syrup (or one packet Stevia)
• 1/2 cup strongly brewed mint tea, cooled
• plain seltzer / club soda

How to Make a Mojito Mocktail

Naomi was the only one of us that had mint leaves on hand. So she made a mojito mocktail.

To make this mocktail, you’ll need:

• 1 oz lime juice
• 1 oz simple syrup
• 10-15 mint leaves
• lime seltzer

In a tall glass, muddle the mint leaves in the lime juice, then add the simple syrup. Fill the glass with ice, top with lime seltzer, and stir.

This mojito mocktail is so refreshing. You could add almost any fruit to it and it would be delicious.

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This Spiked Dalgona Coffee recipe is the perfect cool-down and pick-me-up on a hot summer day. If your teens have been making the whipped Dalgona Coffee they’ve seen all over Tik Tok and Instagram, here’s an adult version for Mom and Dad!

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You’ve probably heard of the whipped “Dalgona Coffee” craze that hit TikTok earlier this year. Tons of people were making this creamy, iced coffee and my teenage daughter got me hooked on it. So of course I wanted to make an adult version!

I’ve had plenty of boozy coffees in my life. Coffee pairs well with rum, Kahlua, Bailey’s, bourbon, brandy, and many liqueurs. So I went through what I had on hand and decided on a spiced rum and chocolate liqueur to add to this afternoon’s coffee.

How to make Dalgona Coffee

The first step in making this treat is getting the coffee whipped up. You’ll need two tablespoons of instant coffee, two tablespoons of sugar, and two tablespoons of HOT water. The hot water is important. You need it to break down the instant coffee. One time our water wasn’t hot enough and the mixture ended up very gritty. No need to boil, but just get your tap water as hot as possible.

After a quick mix to incorporate the three ingredients, you need to whip it. Whip it good. (Sorry, I couldn’t resist. #childofthe80s)

Seriously though, using an electric hand mixer it will take 5-7 minutes to get the whipped coffee to the right consistency. You want it to be stiff and not fall off the spoon when you scoop it up.

This makes enough whipped coffee for two servings. You can mix it right into some milk and ice for a regular Dalgona Coffee, or use it to make two Spiked Dalgona Coffees.

Word of caution: this whipped mixture is NOT good on its own. It’s strong and bitter and needs to be mixed with about a cup of milk and ice. It’s best when you put it in a cocktail shaker with ice and give it a really vigorous shake!

How to make Spiked Dalgona Coffee

Now for the “spiked” part! Pour two ounces of Kraken Rum (or other dark, spiced rum of your choice), one ounce of Godiva chocolate liqueur, half a cup of milk, and half the whipped coffee (about a half cup) into a cocktail shaker with a few ice cubes. Shake well for 30 to 60 seconds.

Fill a pint glass or other large glass halfway with ice, then pour the contents of your shaker (ice included) into the glass. It’s ready to drink at this point, but I added a scoop of vanilla ice cream for a little extra fun. Coffee ice cream would be even better!

There are lots of ways you could make a Spiked Dalgona Coffee. Substitute bourbon for the rum. Switch out the chocolate liqueur for Kahlua or maybe some peppermint schnapps around the holidays! Have fun with it and enjoy!

Spiked Dalgona Coffee

Yield: 1

Prep Time: 8 minutes

Total Time: 8 minutes

A creamy, boozy, whipped, iced coffee that's perfect for a summer afternoon pick-me-up.

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Ingredients

• 2 oz Kraken Rum (or dark, spiced rum of your choice)
• 1 oz Godiva Chocolate Liqueur
• 1/2 cup milk
• 2 T instant coffee
• 2 T sugar
• 2 T hot water

Instructions

1. First make the whipped coffee by mixing the instant coffee, sugar, and HOT water. Beat with hand mixer for 5-7 minutes until stiff.
2. Combine 1/2 cup whipped coffee and remaining ingredients in a cocktail shaker with ice.
3. Shake vigorously for 30-60 seconds.
4. Pour over ice and top with ice cream, if desired.
5. Please drink responsibly.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 2gTrans Fat: 0gCarbohydrates: 41gFiber: 0gSugar: 35gProtein: 4g

Nutritional information is estimated and should only be used as a general guideline.

The post Spiked Dalgona Coffee Recipe with Rum appeared first on Spilling Tequila.

The Lemon Coco-Chata is a cocktail made with coconut milk, Limoncello, and RumChata. If you’re in the mood for something luscious and creamy, with a hint of bright lemony goodness, this cocktail is for you.

The Lemon Coco-Chata was inspired by my friend Tara. She makes an incredible coconut lemon cake for her family birthdays. I’ve had the pleasure of joining in for some of these celebrations and this is probably my second-favorite dessert of all time.

Because French Silk Pie always wins.

Tara’s lemon coconut cake is light and sweet, with just the right amount of lemon flavor. So when I was looking for a cocktail to make with coconut milk, I knew I wanted lemon to part of the flavor profile.

I searched online and found a recipe for a Pineapple Coconut RumChata cocktail.

RumChata? Well, I’d never tried it. But I like saying it. RumCHATA!

I’m actually not a big fan of rum. In my mind, they all taste like Malibu, which tastes like suntan lotion. But now I’ve got a cocktail blog and it’s time to broaden my horizons.

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Limoncello for the Win

So I picked up a bottle of RumChata, but I still had Tara’s lemon coconut cake on my mind. I could have used lemon juice in this recipe, but I was craving a little more sweetness. Limoncello to the rescue!

I LOVE Limoncello. The first time I tasted it, I was with a friend who had just brought it back from her trip to Italy. I immediately fell in love with it’s bright, sweet taste.

I usually drink Limoncello straight over ice. Or sometimes ice cream. And now it was time to use it to create a lemon coconut cake-inspired cocktail.

To make this Lemon Coco-Chata cocktail, gather your tools and ingredients: Limoncello, RumChata, coconut milk, cocktail shaker with ice, a rocks glass with crushed ice, fresh mint and a lemon slice for garnish.

First, let’s talk about the coconut milk. For this recipe, I used unsweetened coconut milk from a can. On my first attempt, it was a little clumpy. Be sure to stir it really well using a fork or a whisk.

When your coconut milk is smooth, measure two ounces into your cocktail shaker with a few ice cubes. Next, add two ounces of RumChata. Finally, add three ounces of Limoncello. Remember, I like it sweet. If you want to scale back on the sweetness, two ounces of Limoncello works just as well.

Shake it all up in the cocktail shaker and strain into a glass with crushed ice. Garnish with a lemon slice and some mint leaves, if desired.

Mint for a Kick

The first time I made this drink, I added a sprig of fresh mint to make it look pretty. But after a few sips, I got just a hint of that mint taste and decided I wanted more. So I simply ripped up a few leaves and put them in the cocktail shaker.

It turns out that ripping mint leaves releases bitter chlorophyll. And I had chunks of leaves in my drink. Clearly I am not a professional bartender.

On my third try, I muddled the mint gently in the bottom of the cocktail shaker. And that was perfection! This cocktail is smooth, creamy, luscious, and downright dreamy.

I hope you enjoy my lemon coconut cake-inspired cocktail.

Lemon Coco-Chata Cocktail

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

If you’re in the mood for something luscious and creamy, with a hint of bright lemony goodness, this Lemon Coco-Chata cocktail is for you.

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Ingredients

• 3 oz. Limoncello
• 2 oz. RumChata
• 2 oz. Unsweetened coconut milk
• Ice
• Fresh mint
• Lemon slice for garnish

Instructions

1. Gently muddle a few mint leaves in the bottom of your cocktail shaker.
2. Add a few ice cubes.
3. Add coconut milk, Limoncello, and RumChata.
4. Shake, then strain into a glass with crushed ice.
5. Please drink responsibly.

Notes

• If you use coconut milk from a can, be sure to stir or whisk it well to get rid of clumps.
• You can make this less sweet by using just 2 oz. of Limoncello.
• It's fine to omit the fresh mint if you don't have it on hand.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 507Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 12mgCarbohydrates: 43gFiber: 1gSugar: 42gProtein: 1g

The post Limoncello Cocktail: Lemon Coco-Chata appeared first on Spilling Tequila.