Apricot Mojito with lemon balm

Apricot season is very short-lived, and you have to make the most of it. So aside from eating them on their own (or in sumptuous desserts), why not enjoy them in cocktails—as in this mojito?

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This utterly delicious and sophisticated mojito is topped with Champagne or sparkling wine instead of club soda. I serve it with no ice, so as not to dilute the delicious bubbles.

A mojito on stilettos!

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Peach-ginger mojito

July 22, 2011

Peach-ginger mojito

Seasonal fruits are perfect for making cocktails. This week’s mojito is made with ripe, local peaches. It’s light, refreshing and… as you can imagine… incredibly delicious!

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Bing cherry mojito

July 14, 2011

Bing cherry mojito

We all love eating seasonal fruits, especially when picked from a local farm or bought at the farmers’ market, but what about making cocktails with these succulent fruits?

Here, a classic mixer gets a make-over. Made with sweet, plump Bing cherries, this mojito is not only colorful, it’s thirst-quenching and positively luscious!

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Dark rum mojito with basil

Fresh basil leaves are muddled along with the fresh mint and lime. The result is a refreshing and perfect summer drink — not too sweet and full of flavor. I love to serve it with Pimientos de Padrón, but it’s just as delicious with any hors d’oeuvre. This recipe has been a favorite of my guests many times over, and I can only hope it will soon be one of yours as well!

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