Recipe – Raspberry Mojitos w/ Fresh Mint

RaspberryMojitos

Serves 8; Total volume: about 11 cups

8 oz. (1 cup) freshly squeezed lime juice

1 cup superfine sugar

16 oz. (2 cups) light rum

1 1/3 cups fresh raspberries

16 ounces (2 cups) club soda

1 bunch of fresh mint, separated into sprigs

4 cups ice cubes

Part of this cocktail can be mixed well ahead of party time, but add the club soda and mint leaves just before serving. That way you’ll have maximum fizz, along with fresh mint aroma, rather than wilted herbs at the bottom of the pitcher. For plain mojitos, omit the raspberries.

In a pitcher that holds at least 12 cups, combine the lime juice and sugar and stir until the sugar is dissolved. Add the rum and raspberries and stir gently.

Just before serving, pour in the club soda and stir gently. Gently roll the mint between your hands to release the aromatic oils, then add it to the pitcher. Add the ice and stir gently to chill.

To serve, pour into tall glasses, such as Collins glasses, and offer straws.


Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Photo: Teri Lyn Fisher

Recipe – Raspberry Mojitos w/ Fresh Mint

Recipe – Hibiscus Rum Cooler

HibiscusRumcooler

Serves 8; Total volume: 9 ½ cups

16 oz. (2 cups) dark rum

8 oz. (1 cup) hibiscus syrup

4 oz. (1/2 cup) freshly squeezed lime juice

4 cups ice cubes

16 oz. (2 cups) ginger beer

The key to this unusual cocktail is hibiscus syrup. I like those made by Fruitlab and Wild Hibiscus, but a number of other brands also offer versions of this rosy-hued, sweet-tart syrup. Although the drink doesn’t require a garnish because it has such an attractive color and balanced flavor, consider adorning the serving table with decorative flowers and limes or lime halves.

In a pitcher, that holds at least 11 cups, combine the rum, hibiscus syrup, and lime juice and stir until thoroughly blended. Add the ice and stir to chill. Pour in the ginger beer and stir gently.

To serve, pour into tall glasses, such as Collins glasses, and offer straws.


Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Photo: Teri Lyn Fisher

Recipe – Hibiscus Rum Cooler

Recipe – Rosemary Refresher

Serves 8; Total volume: 8 ¾ cups

16 oz. (2 cups) reposado tequila

12 oz. (1 ½ cups) freshly squeezed grapefruit juice

6 oz. (3/4 cup) Rosemary Simple Syrup (recipe follows)

4 oz. (1/2) cup) freshly squeezed lime juice

4 cups ice cubes

8 sprigs fresh rosemary, for garnish

This sophisticated margarita variation is a wonderful thirst-quenching aperitif. The recipe makes a bit more rosemary-infused simple syrup than needed for the cocktails. Offer the leftover portion in a small pitcher for anyone who isn’t drinking alcohol so they can enjoy it mixed with club soda or ginger ale.

In pitcher that holds at least 10 cups, combine the tequila, grapefruit juice, rosemary syrup, and lime juice and stir until thoroughly blended. Add the ice and stir well to chill.

To serve, pour into old-fashioned glasses and garnish each drink with a rosemary sprig.

Rosemary Simple Syrup

1 cup sugar

8 ounces (1 cup) water

5 sprigs of fresh rosemary

In a small saucepan, combine the sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll the rosemary between your hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasionally, for 10 minutes. Let cool to room temperature, then remove the rosemary sprigs and strain the syrup if need me. Stored in a covered container in the refrigerator, the syrup will keep for about 2 weeks.


Find the book at Johnson’s

Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.

Photo: Teri Lyn Fisher

Recipe – Rosemary Refresher