With the warm weather coming around the corner, it is time to pull out the cocktail shakers and get ready for the pool parties and patio happy hours! The mojito is a classic cocktail enjoyed by thousands of people around the world. Impress your guests at your next happy hour by introducing these delicious options. 

Blueberry Lemon and Cucumber Gin Mojitos 

Ingredients
– 1 1/2 oz Blueberry Honey Syrup
– 4 cups fresh blueberries
– 1/2 cup water
– 1/2 cup honey
– Juice from half a lemon
– 2 oz of gin
– Juice from half a lemon
– 5 leaves fresh mint
– 5 slices of cucumber
– Soda water

Directions
– If you’re making floral ice cubes, begin by sourcing your flowers, washing them and dropping them into the ice cube trays to freeze. You really can’t mess this up — so experiment with different flower placements within each cube and have fun with it!
Start on your Blueberry Honey Simple Syrup. Add blueberries and water to a medium saucepan over low heat. The blueberries will begin to break down quickly — help them along by pressing them with a potato masher to aid in extracting the juices. Simmer for 15 minutes.
– Strain the blueberry juice into a heatproof bowl, using the potato masher press the juice through the strainer. Reserve the juice for the Blueberry Honey Syrup and discard the skins.
– Add the blueberry juice and honey back to the saucepan and bring to a boil. Reduce to a simmer and allow to thicken for 10 minutes.
– Turn off the burner. Add the juice from half a lemon to your saucepan, stirring until incorporated. Allow your Blueberry Honey Simple Syrup to cool before using it in the Blueberry Lemon and Cucumber Gin Mojitos.
– Begin assembling your cocktail by adding lemon juice, mint and cucumber to a cocktail shaker and muddling them together with a pestle. Add Blueberry Honey Syrup and a few ice cubes. Shake vigorously until the cocktail shaker becomes cold.
Add the contents of the cocktail shaker to your glass along with your gin. Pour soda water overtop to fill your glass to the desired level.
– Garnish your Blueberry Lemon and Cucumber Gin Mojito with a slice of lemon and a few blueberries on a cocktail skewer.
– Add a sprig of mint, or a few more edible flowers and enjoy!
Serve 1

Blueberry Kiwi Mojito 

Ingredients
– 1/4 cup California Giant blueberries
– 2 kiwis, peeled
– 1 tbsp honey
– 1 lime
– 1 sprig of mint
– 2 ounces of rum
– Club soda
– Crushed ice
Directions
– In a food processor, combine kiwis, honey and juice from half of the lime. Combine and set aside.
– In the bottom of your glass, muddle half of the blueberries with three mint leaves. Pour kiwi mixture on top. Add crushed ice, rum and club soda to your liking. Top with remaining blueberries, mint and a wedge of lime.
Makes 1

Watermelon Mojito

Ingredients
– 6 cups cubed watermelon
– 1 cup simple syrup
– 50 fresh mint leaves
– 3/4 cup fresh lime juice approx. 5 limes
– 1 cup white rum
– Soda
– Ice
Directions
– Blend watermelon in the blender until pureed. Strain to remove some of the pulp. Measure out 2 cups of the strained watermelon juice.
– Place fresh mint in the bottom of a large pitcher. Add a little bit of the watermelon juice and muddle to release the flavors of the mint.
– Add remaining watermelon juice, fresh lime juice, 2/3 cup simple syrup, and rum. Fill the entire pitcher with ice. Top with soda.
– Adjust sweetness with additional simple syrup if desired. Garnish with additional lime, mint and watermelon slices.
– Serve immediately.
Makes 6

Strawberry Pineapple Mojito 

Ingredients
– 4 limes, cut into wedges
– 8 strawberries
– 1 bunch mint, tough stems removed
– 4 tablespoons sugar
– 6 ounces pineapple juice
– 6 ounces light rum
– 2 cups club soda
Directions
– For each cocktail, muddle 3 lime wedges, 2 strawberries, 1 tablespoon mint leaves and 1 tablespoon sugar in a cocktail shaker until lightly crushed.
– Stir in pineapple juice, rum and club soda.
– Serve over ice, garnished with remaining lime wedges, if desired.
Makes 4

Peach Mojito

Ingredients
– 3-4 peaches
– Small handful fresh mint
– 2 teaspoons sugar
– 4 oz rum
– 4 oz club soda, as needed
– Ice, as needed
Directions
– Slice two of the peaches for garnish and chop the remaining two peaches.
Place the chopped peaches in a muddler or cocktail shaker and add the sugar and rum.
– Muddle the peach, sugar and rum together until well combined and the sugar has dissolved.
– You can strain or just pour the peach-infused rum evenly into your two serving glasses.
– Fill the glasses with ice and garnish with additional peaches.
– Add a splash of club soda, as desired.
Makes 2

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