Shaken, Stirred and Suspended

The April issue of Foodservice and Hospitality explored the brave new world of culinary cocktails. And, as promised, we’s™ve provided you with some recipes to try out on your own. When it comes to mixed and muddled culinary cocktails, a great starting point is the classic Mojito. This traditional summer bevy can be both artful and delicious. Here are three unique twists on the original, courtesy of BartenderOne and Bacardi.

Maple Mojito
Ingredients:
1 oz rum
½ a lime
12 mint leaves
1 tsp maple syrup
Club soda to taste
Garnish with a few sprigs of mint, torn

Mixing Instructions:
— Four Easy Steps —
1. Squeeze lime juice from 1/2 a lime and drop into glass. Muddle with 12 fresh mint leaves.
2. Cover with 1 tsp maple syrup; top with ice.
3. Add 1 oz rum and top with club soda.
4. Stir well and garnish with a lime and sprig of mint.

Watermelon Jalapeno Mojito
Ingredients:
1 oz rum
2 tsp Sugar
2 oz fresh watermelon juice (or one chunk of watermelon, muddled)
½ a lime
12 mint leaves
1 sprig of mint, for garnish
¼ jalapeno (sliced and seeds removed, if desired)

Mixing Instructions:
— Four Easy Steps —
1. Drop jalapeno and lime into glass. Muddle with 12 fresh mint leaves.
2. Cover with 2 tsp of sugar; top with ice.
3. Add 1 oz rum and top with watermelon juice.
4. Stir well and garnish with a jalapeno slice, watermelon slice and sprig of mint.

Razz Mojito
Ingredients:
1 oz raspberry flavoured rum
12 mint leaves
½ a lime
2 tsp sugar
Club soda to taste

Mixing Instructions:
— Four Easy Steps —
1. Squeeze lime juice from 1/2 a lime and drop into glass. Muddle with 12 fresh mint leaves.
2. Cover with 2 tsp of sugar; top with ice.
3. Add 1 oz rum and top with club soda.
4. Stir well and garnish with a lime, raspberry and sprig of mint.