RUMJUG!

Classic Mojito Recipe

10 fresh mint leaves, 1/2 lime cut into 4 wedges, 2 tablespoons of white sugar (or to taste), 1 cup of ice cubes, 1 1/2 fluid ounces of white rum, and 1/2 cup of club soda.
Muddle the Mint and Lime: Place the mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime, releasing the mint oils and lime juice.
Add Sugar and More Lime: Add 2 more lime wedges and the sugar, then muddle again to combine. This process, called muddling, releases the essential oils in the mint and the juice from the lime for the maximum amount of flavor.
Add the Rum: Fill the glass almost to the top with ice. Pour the rum over the ice, then fill the glass with carbonated water (club soda).
Mix and Serve: Stir your mixture well and taste. Add more sugar if desired. Garnish with the remaining lime wedge and a few more mint leaves. Serve with a straw, so your guests can stir as needed.

The traditional version is nothing like that candy version you’ve probably had at inferior bars and restaurants or made with a mix. Give it a try!

Ingredients:

1 ½ Oz Aged Rum
½ Oz Rhum Agricole
¾ Oz Fresh Squeezed Lime Juice
½ Oz Orange Curacao
¼ Oz Orgeat (Almond sugar syrup)
¼ Oz Simple Syrup
Ice
Mint Sprig

Instructions:

Combine everything but the mint sprig into a cocktail shaker and shake well.
Pour into a double old-fashioned glass and garnish with the second half of the lime juice and the mint.

Everyone seems to have their own spin on the classic cocktail. However, be sure to use quality ingredients and watch the balance of sweet coconut and tangy pineapple–this can become an overly sugary drink if you aren’t careful.

Ingredients:

2oz rum, white or dark are both okay
2oz coconut cream
1.5oz pineapple juice
1oz lime juice
Slice of lime to taste (optional)
Pineapple wedge garnish (optional)

Instructions:

Mix all of the ingredients with crushed ice and blend until smooth.

Alternatively, mix the ingredients in the glass with cubed ice and serve. We recommend serving the drink with a slice of lime to cut through all the sweetness and a pineapple wedge for garnish.

Traditionally a Poco Grande glass is used for this cocktail, but any fun or goblet-sized glass will work. Part of the fun of this drink is to make it look as tropical as possible, so don’t hold back on the tiny umbrellas and maraschino cherries if that’s what makes you happy.

This recipe yields about 1.5 quarts, enough for six 8 ounce glasses with ice. Many people make this cocktail using their choice of light or dark rum. Traditionally, white or light rum is used for mixed drinks, but dark rum is often used for punch as it has aged longer and tends to have a bolder flavor.

If using this recipe for a party, the garnish picks can be made ahead of time, as can the rum mixture, which transports well in a thermal jug. If you want to impress the people you are serving, add the grenadine to the glass and pour the rum mixture over it at the time of serving for a beautiful sunset effect. Extra garnish are always appreciated.

Ingredients:

2 cups of orange juice
2 cups of pineapple juice
1 1/2 cups of dark or gold rum
1 tablespoon of grenadine syrup per 16 oz serving glass
1/4 cup of fresh-squeezed lime juice
Citrus slices, to garnish
Maraschino cherries, to garnish
Toothpicks or cocktail sticks for garnish

How to Make It:

In a 2-quart pitcher, mix the orange, pineapple, and fresh lime juices
Pour in the rum and put aside
Take each Hurricane serving glass and add one tablespoon grenadine syrup
Fill each glass with ice, on top of the grenadine
Using one toothpick or cocktail stick per glass, skewer the citrus slices and cherries
Pour the rum mixture into each glass
For the sunset effect, do not stir
Add the garnish picks and serve