Mojitos & Margaritas
Spring break is here and you know what that means!?!? Time for some fun cocktails. Margaritas and mojitos are refreshing and yummy. They’re a great way to celebrate a week of basking in the sun. We have scoured the web to find some great margarita and mojito recipes to share with you to spice up your weekend. Relax, enjoy your week, and drink up. All of these recipes come from wonderful websites that regularly share recipes! Check them out!
Heather Ross shared: frozen strawberry mojito, made by combining together (in a blender) 1 can frozen limeade, 1/2 can (the one that held the limeade) rum, 2 cups frozen strawberries, and a muddled mixture of a few leaves of fresh mint and the pulp of two limes. This combination yielded two very large servings, which could easily have worked for four normal sized portions.
Sugar & Charm shared a wonderful blueberry mojito recipe on their site. Ingredients: Handful of fresh blueberries and six mint leaves, 1 large lime wedge, 1.5 blueberry simple syrup or regular simple syrup, 2 ounces of run, 4 ounces of club soda. In a cocktail shaker, muddle blueberries and mint together with some club soda. Add ice, simple syrup, and shake! Strain into ice-filled mason jars and add club soda to the top with some blueberries and mint for garnish.
Lunchbox.com shared a Watermelon Frosty : 2 1/4 cups frozen watermelon cubes 1/2+ cup water 2 Tbsp maple syrup 1 large lemon, squeezed (lime juice also works very well! use 2 limes) 1 fresh banana optional: 2 shots of tequila (or sub with more water or fruit juice)
Annie’s Eats posted a wonderful Pineapple Mojito recipe that we think will brighten your spring break and it really isn’t hard to make! Pineapple and Mojitos? How could you go wrong. Annie’s Eats recipe is special because it’s something refreshing with a twist, what’s not to love?
12 fresh mint leaves
2 oz. (¼ cup) fresh pineapple chunks
1 oz. (2 tbsp.) freshly squeezed lime juice
½ oz. (1 tbsp.) simple syrup
2 oz. (¼ cup) coconut rum
½ oz. (1 tbsp.) Grand Marnier
3 oz. (6 tbsp.) ginger ale
- Add the mint leaves and pineapple chunks to a glass, and muddle together. Add some crushed ice to the glass. Add in the lime juice, simple syrup, rum, Grand Marnier, and ginger ale. Stir until well mixed. Taste and adjust flavoring as necessary.
Mango Jalapeño Margaritas courtesy of How Sweet It Is are something we will be making TOMORROW! Yes, that’s right, we are so in love with this recipe that we will be enjoying them by the pool tomorrow. Check out How Sweet It Is for tons more yummy recipes that we adore.
2 ounces Grand Marnier
1 1/2 ounces jalapeño tequila
2 ounces lime juice
2 1/2 ounces mango simple syrup
1/2 mango, peeled and chopped
2 jalapeño peppers, sliced
salt for the rim
For jalapeño tequila: add 2 sliced jalapeños to a large jar or container and cover with 1 1/2 cups of tequila. Let sit for 24 hours, then strain before using. Keep in a sealed container for a few weeks, preferably in the fridge.
For mango simple syrup: combine equal parts sugar and water (I suggest 1 cup of each), bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simple syrup + 1/2 mango (peeled and cubed) in a blender and blend until combined.
To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices. I also took a few of the jalapeños from the tequila and removed the seeds, then toss them in the margarita.
- 2 Tbs. strawberry jam
- 1/3 c. Tanteo jalepeno tequila
- 1/2 c. simple syrup ( I totally cheated and did store-bought, but make your own by combining equal parts sugar and water in a saucepan over medium-low heat until sugar has dissolved.)
- 1/4 c. lime juice
- jalepeno for garnish (optional)
1. Combine jam, tequila, simple syrup, lime juice and ice in a cocktail shaker and shake vigorously for 20 seconds.
2. Strain into glass over fresh ice. Add sliced jalepeno for garnish (optional)
Creamy Margarita Popsicles by Host the Toast are yummy, boozy treats that actually taste like popsicles. We love this because it’s an awesome summer treat to enjoy that is also super easy to make. Get your margarita and a yummy, frozen dessert all at the same time.
Recipe type: Cocktail
- 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
- 1 (14oz) can of sweetened condensed milk
- 1 cup water
- ¼ cup tequila
- 2 tablespoons orange juice (optional)
- Kosher salt or margarita salt
You will also need:
- 12 (3oz) Dixie cups
- Small popsicle sticks or craft spoons
- In a pitcher or large cocktail shaker, combine the lime juice, sweetened condensed milk, water, tequila, and orange juice. It is important to combine the ingredients in a container that has a spout because it will make it much easier to pour the mix into cups.
- Line out the Dixie cups on a baking sheet, so it will be easy to transport them to the freezer. Fill each Dixie cup 90% of the way with the tequila mixture.
- Slice the limes into ¼ inch thick rounds. Push a craft spoon through the center of each lime round, so that half of the stick pokes out from each side. Top the mixture with the lime sticks. Make sure the lime is resting directly on top of the tequila mixture.
- Freeze for at least 6 hours, or overnight. When ready to remove the popsicles from the Dixie cups, simply snip a small cut in the rim of each cup and peel them away from the popsicle. Place the popsicles onto a dish with crushed ice to keep them from melting too quickly, Sprinkle the tops generously with kosher salt, and serve.
Guava Orange Margaritas by Une- Deus Senses
White Peach Basil and Blueberry Mojito by Shanna at Pineapple & Coconut . We think this recipe is awesome because it’s super yummy and it looks really pretty– the perfect combination. Pineapple and Coconut shared this awesome recipe on their site, but this isn’t the only creation you’ll find! Check out their site for more awesome recipes.
Recipe type: Cocktails
White Peach, Basil and Blueberry Mojito
- 4 Collins glasses
- White Peach Infused light rum
- White Peach simple Syrup
- ⅔ cup Blueberries
- 3-4 tbsp Basil, chiffonade
- ½ white peach, diced
- Club soda or sparkling water, cold
For the Infused Rum
- 3 semi firm white peaches
- 3 mason jars pint sized, with lids
- Bacardi silver rum
For the Simple Syrup
- 1 white peach
- 1 cup sugar
- 1 cup water
For the Infused Rum
- Peel and cut the peaches in half and remove the pit. If they are hard to peel, blanch in simmering water for 30 seconds, then place immediately into an ice bath. The skin should remove easily then. Dice into 1” chunks and place one peach in each mason jar. Fill with light or silver rum to the top. Screw on the lid and lightly swirl the jar around. Keep in refrigerator for at least a week to infuse with peach flavor. Shake the jars gently once a day. Keep chilled until ready to use.
For the white peach simple syrup
- Peel and slice the peach in half, remove the pit. Dice into 1” chunks. Place the peach chunks in a saucepan with the sugar and water and bring to a boil, stirring to dissolve the sugar. Lower the temperature and simmer for 10-15 min until the mixture starts to thicken, stirring occasionally and mashing the peaches against the side of the pan. Turn off the heat and let cool for1-2 hours. Strain into a jar, such as a mason jar and keep refrigerated until use. Will keep 2 weeks in refrigerator
For the drinks
- Strain the peach infused rum into a measuring cup. In the Collins glasses divide the basil and blueberries. Add in 2 tbsp of the white peach simple syrup to each glass and gently muddle the blueberries and basil. Don’t smash too much.. Add ice, and 2-3 ounces of the peach infused rum and top with club soda or sparkling water. Top with a few pieces of diced peach and serve immediately.
The simple syrup makes more than what the drinks call for. So just make more drinks! You can infuse the rum in any container you want just as long as it has an airtight lid. I used 1 peach for each pint jar and I didn’t measure exactly how much rum it was. The peaches do soak up a little of it. So if you use a larger container maybe err on the side of 1 peach for 2 cups of rum. The peaches have such a mild flavor so the longer you let them infuse the rum the better. I say one week minimum is best.
Blue Thai mojito by Style At Home
Makes 1 drink
1/4 ounce blue Curaçao
1 1/2 ounces Bacardi Limon rum or Bacardi white rum
1 1/2 ounces Coco-Mint Syrup (recipe follows)
1 ounce fresh lime juice
2 ounces chilled soda water
Fresh mint and/or cilantro sprigs
Shaved coconut (optional)
Fill a tall glass with ice. Measure in the Curaçao, rum, syrup, lime juice, and soda water. Stir with a bar spoon. Garnish with fresh mint and/or cilantro and a sprinkling of shaved coconut, if using.
Makes three cups, enough for about 16 drinks
1 cup shredded sweetened coconut
1/4 teaspoon red pepper flakes
1 bunch fresh mint, torn
12 large sprigs fresh cilantro
2 cups sugar
2 cups water
Combine the ingredients in a medium saucepan and bring to a boil. Boil for two to three minutes. Remove from heat and let steep for one hour. Strain, pressing out as much liquid as possible, then discard the solids. Let cool to room temperature. If not using immediately, cover and refrigerate, for up to one month, until needed. Remix before using.
Coconut Mango Mojitos by How Sweet It Is
[slightly adapted from my triple berry mojitos]
makes 1 mojito, but is easily quadrupled
6-8 fresh mint leaves
2 1/2 ounces of mint simple syrup
1 ounce of coconut rum
1 1/2 ounces of club soda
1-2 ounces of mango puree
the juice of one lime
To make the mango puree, combine 1 peeled + chopped, ripe mango in a food processor (or high speed blender) with the juice of 1 lime, and process until smooth (or at least almost smooth).
In the bottom of a glass, add 1 ounce of simple syrup and the mint leaves. Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver! Add ice to the glass, and pour rum, syrup, mango puree, lime juice and club soda over top. Mix with a long spoon or knife and serve with an additional sprig of mint.
Note: depending on the sweetness of your fruit, you may want to add more/less simply syrup, so I suggest tasting as you go. Same with the rum – add more if you like your drinks strong. Malibu also makes a mango rum that you could combine with traditional coconut rum.
Blood Orange Margaritas by Cookie+ Kate
Simple margaritas made with fresh blood oranges, limes, agave nectar, tequila and a tiny hint of vanilla. Amounts listed below yield 1 drink so multiply as necessary.
- 2 ounces silver/blanco tequila
- 2 ounces fresh blood orange juice (about 1 large blood orange, juiced)
- 1 ounce fresh lime juice (about 1 lime, juiced)
- 1 teaspoon light agave nectar
- 1 tiny drop pure vanilla extract (optional)
Salt and brown sugar rim (use all salt if you want)
- 2 teaspoons kosher sea salt and/or Himalayan salt
- 1 teaspoon brown sugar
- Lime wedges
- Mix together the salt and sugar on a small plate (preferably one just slightly larger than the top of your margarita glass). Run a wedge of lime around the top of your glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
- Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed blood orange and lime juice and agave nectar. If desired, add a drop of vanilla extract (don’t pour it straight from the bottle, I used the blunt end of a fork as a dropper).
- Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of blood orange, if desired.
- Recommended tequila: Espolón, Milagro or any other 100 percent agave silver tequila.
I'm the founder and Editor in Chief here at Cosmia Magazine. I'm currently an undergraduate student at SDSU where I am studying Speech Language Pathology. I am part of Pi Beta Phi here in San Diego, have my own photography website called Kaitlyn Photography, and love to write. I am a coffee fanatic, love the beach, adore mom & pop breakfast restaurants, and think a picture is worth a thousand words.