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It’s still really hot in Texas and it’s going to be warm for a couple more months so I’m still pouring summery cocktails at home. Today I’m going to show you how to make one of my favorite cocktails, the mojito. I had my first mojito in Miami at a Cuban restaurant and it was such a refreshing relief from the hot, humid weather!
SEE ALSO: Queen’s Park Swizzle Cocktail Recipe
Mojitos are one of my favorite summer cocktails because they are so refreshing and easy to make at home. The classic mojito is a Cuban cocktail that consists of white rum, sugar, fresh lime juice, mint leaves, and soda that’s served over ice. This mojito recipe is elevated with apple juice, ginger beer, ANGOSTURA® aromatic bitters, and a sprig of mint.
ANGOSTURA aromatic bitters counteract the sharp taste of acidic ingredients and subdue the pronounced flavors of spirits, which makes it the perfect ingredient to balance summer cocktails!
With just a few dashes, ANGOSTURA® aromatic and orange bitters transform summery mixed drinks into beloved warm-weather cocktails and menu mainstays, from spritzes to tiki inventions.
No cocktail shaker needed for this mojito cocktail.
You can purchase ANGOSTURA® bitters at your local grocery stores and liquor retailers. Head to angosturabitters.com to find more great recipes for year-round cocktail enjoyment.
MOJITO RECIPE STEP-BY-STEP
- 1 ¾ oz ANGOSTURA 7-Year Gold Rum, or gold rum of choice
- 3 dashes ANGOSTURA® aromatic bitters
- 10 fresh mint leaves
- ½ oz fresh lime juice, freshly squeezed
- ½ oz simple syrup
- ¾ oz apple juice
- Ginger beer
MOJITO HOW TO MAKE
STEP ONE: Place all ingredients (except for the ANGOSTURA aromatic bitters) lime juice, ginger beer, and apple juice) in a highball glass or collins glass.
Add your favorite light rum (not dark rum)–I’m using ANGOSTURA® 7 Year Old Rum but this can also be made with ANGOSTURA 5-Year-Old Rum
STEP TWO: Muddle mint gently to extract flavor.
Place mint leaves in the bottom of the glass and use a wooden cocktail muddler to gently mash the mint a few times to release the juices. Muddling helps gently release the mint oils. Do not mash the mint into a pulp!
STEP THREE: Add the apple juice and some crushed ice (not ice cubes).
STEP FOUR: Gently stir the drink and top up with ginger beer.
You can add a splash of club soda/soda water but I personally think ginger beer is better because it adds that extra zing.
STEP FIVE: Add three dashes of ANGOSTURA aromatic bitters.
ANGOSTURA aromatic and orange bitters create remarkable flavor and aroma within any beverage. Both bitters provide balance to the strong profiles of spirits or the tart notes of citrus, adding depth and complexity to traditional summer cocktail ingredients.
STEP SIX: Garnish with mint sprigs, apple fan, and lime wedges.
Very little prep time is needed for a mojito cocktail but you can make the apple fans the day before.
KOKO TIP: Slap the mint sprigs-this warms up the mint and extracts the minty oils.
Enjoy this rum cocktail at home!