The Josie Mojito

February 24, 2012

in Beverages,Cocktails,Cuban,Recipes

The Josie Mojito

The inspiration for this cocktail was simple and straightforward. It came in a small box in the form of an assortment of Routin 1883 Syrups. Add a bottle of Dragon Berry Rum a colleague gave me for Christmas and the general idea was born. Coming up with a name for it on the other hand, was not so easy.

I deliberated a while trying to decide what to name this variation of a very traditional Cuban cocktail, the Mojito. That is, until I Googled “dragon fruit”, one of the ingredients in the rum.

I of course, had heard of dragon fruit before but, honestly didn’t recall eating it. At least not recently, nor here in the US.

That all changed once I landed on the wiki page for Dragon Fruit. What…? No way, dragon fruit is actually a Pitaya…? It wasn’t until that very moment when my brain associated the two. —Pitaya happens to be a very common fruit in Mexico.

My dilemma was instantly resolved, I simply correlated the commonalities between the ingredients in this cocktail and myself. We are both a combination Cuban and Mexican influences, so I decided to name it after me. After all, I also happened to come up with it. So why not?

I give you the refreshingly fruity Josie Mojito

 

 
 

The Josie Mojito
 
Prep time
Total time
 
Author:
Recipe type: Cocktail
Serves: 1
Ingredients
  • 3 fresh mint leaves
  • ½ ounce lime juice
  • ¼ ounce Routin 1883 strawberry syrup
  • ¼ ounce Routin 1883 passion fruit syrup
  • 2 ounces Bacardi Dragon Berry Rum
  • 3 ounces (approx.) club soda
  • 1 lime wedge, optional for garnish
Directions
  1. Muddle mint leaves, lime juice and flavored syrups in a highball glass. Fill highball glass halfway with ice. Add rum and top with club soda. Stir well.
  2. Garnish with lime wedge if desired.

 

 

Related Posts Plugin for WordPress, Blogger...

{ 1 comment… read it below or add one }

1 Blog is the New Black March 10, 2012 at 3:14 pm

I want this! This sounds so incredibly refreshing!

Reply

Leave a Comment

Rate this recipe:  

Previous post:

Next post: