Try these unconventional versions of the Mojito at Mexico’s all-inclusive resorts
The Mojito is the ideal summer cocktail, not too sweet, not too strong, chilled and served over ice in a highball glass with fresh garnishes. In honor of National Mojito Day, we found three options to ring in the summer. Try the recipes at home or head to one of the resorts and let the bartender do his job.
Basil Mojito Occidental at Xcaret Destination
* 5 fresh basil leaves
* 4 peeled cucumber slices (remove all seeds)
* 2 oz white rum
* 1.5 oz natural syrup
* 1 can of mineral water
* 0.5 oz of lemon juice
In a shaker mash the basil leaves with the cucumber slices. Add the lemon juice into the cucumber basil mixture and shake well. Add a white rum of your choice and natural syrup to the mixture. Shake well! Complete the cocktail with mineral water. Pour the cocktail into a serving glass of your choice and decorate with a slice of cucumber, lemon and basil leaves.
Strawberry-Lime Mojito Occidental Cozumel
* 2 strawberries
* 3 mint leaves
* 1 lime
* 1 oz white rum
* Crushed ice
* Club soda
* 1 tablespoon sugar
Place sugar, mint and strawberries into a sturdy glass. Use a muddler to crush the ingredients together. In a serving glass filled with ice add rum, club soda and strawberry/mint/sugar mixture. Stir and enjoy!
Watermelon Mojito Allegro Cozumel
* 5 large fresh mint leaves, coarsely torn by hand
* 1 thick slice of fresh watermelon
* 2 oz light rum, such as Bacardi
* Dash of simple syrup
* 1 tablespoon freshly squeezed lime juice (half a lime)
* Piece of watermelon, for serving
Use a muddler to mash the mint leaves in a sturdy cup. Remove all seeds from the watermelon puree. Mix the mashed mint leaves with the puréed watermelon, rum, simple syrup, and lime juice. Stir well and serve over ice. Garnish your glass with watermelon for an added twist.