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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Sometimes the best things in life happen in the most unexpected ways. So it was for me last month when my dear friend Vincent called out of the blue, after a two-year hiatus, to invite me for dinner. “Let’s meet at Cuba!” he said. Cuba, a lively and fun restaurant in Greenwich Village, has its own in-house cigar roller and a fantastic live band. As I walked in, I saw Vincent waiting for me at the bar, sipping a mojito. “Give me one of those!” I asked the waiter. It was my first time ordering a mojito — never a fan of syrupy sweetness in drinks, I’d always shied away from the famous Cuban cocktail.

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