Make your friends green with envy by sipping on a Frozen Mojito—lime, mint, and rum infused with crushed ice for the coolest cocktail outside Cuba.
Every cocktail from the Caribbean should come with crushed ice. There, I said it. Controversial? Not really. At least, not once you’ve sipped a Frozen Mojito.
The origins of the drink can be traced back to Cuba, though you probably already knew that. Its exact creation is unknown, though many believe it was given to Europeans who appeared on the island’s shores complaining of severe bouts of scurvy. Yep, mojitos were considered medicine—much yummier than modern medicines which, at last check, tasted NOTHING like the berries they claim to resemble on their packaging.
Thanks to the lime juice and mint, the sailors’ health improved. Soon, the mojito’s popularity spread not only throughout Cuba but back on the mainland as well. Nowadays, with scurvy not being the scourge it once was, mojitos are enjoyed for its taste and refreshing properties, though the lime juice and mint are ever-present. They’re a mainstay in America, where they regularly pop up by beaches and pools and tropical-themed bars, perfect for summer nights and scorching hot days.
What Can I Use Instead of Simple Syrup?
So, simple syrup just isn’t doing it for you, is it. I get it. Its recipe of granulated sugar and water is, well… simple. You also run the risk of blending your drink insufficiently and leaving granules of sugar. Plus, it’s not at all healthy. If these are your concerns, or if you’re just in the mood for something different, here are some options. Honey is perhaps the most readily available. It’s smooth and tasty, though some with dietary restrictions may forgo it as an option. Agave nectar/syrup is another option. Agave is where we get tequila from, though it has grown to be a sweetener in its own right, thanks to its healthy benefits. There are other, flavored syrups at your disposal but I hesitate to recommend them; they all taste rather synthetic to me.
What is the Best Rum To Use For a Mojito?
First, let’s identify the different kinds of rum. For this exercise, we’re going to move from light to dark. White rum (also known as light rum or silver rum), is the least imposing. Yes, it still tastes like rum but it has a cleaner finish to it, which makes it the ideal choice of rum for mojitos (so, to answer the above question, the answer is “light rum”.) But it’s not the only option you have. You can also find amber rums, spiced rums, dark rums, and even coconut rums, though that last one is more of a liqueur than a hard spirit. Dark rums, like Captain Morgan or Kraken bear notes of molasses and brown sugar. If that sounds appealing to you, then opt for this variety, though you’ll have to explain to any guests why their mojito looks more sinister than the mojitos they are more accustomed to. Spiced rums, meanwhile, have a spicy kick to them, a slight tingle at the back of the throat that some warm to while others find aggravating. Last, amber rums (Mount Gay, Appleton) are the middle ground between light and dark, with a smooth finish altered slightly by a more robust taste.
Ingredients
- 8 fresh organic mint leaves plus a sprig for garnish
- 2 ounces white rum
- 1 ounce fresh lime juice squeezed
- 1 ounce simple syrup adjust to taste
- 1 cup crushed ice
Instructions
- In a blender, combine the fresh mint leaves, white rum, freshly squeezed lime juice, and syrup. Blend until the mint is finely chopped and the mixture looks smooth, about 30 seconds.
- Add the crushed ice to the blender. Pulse until you achieve a frosty, slushie-like consistency. It should look like a snow cone in a glass.
- Pour the frojito (yes, that's what you can call it) into a chilled glass. Garnish with a sprig of mint. Serve with a straw.
Nutrition
FAQs & Tips
While many Caribbean cocktails look right at home in a hurricane glass, with its not-so-subtle curves, I prefer to serve mine in highball glasses. Maybe it’s because the mojito is such a popular choice at my parties, I end up needing more glasses than I have of hurricanes. As for garnishes, a sprig of mint and a lime wedge are the go-to. To amp up the citrus, sprinkle some lime zest on the surface of your cocktail. And for a pop of color, add a few raspberries and/or blackberries.
Frozen Mojitos will have to be kept frozen (shocker, right?). So pour any leftovers into a freezer-safe container and keep it in the freezer for a few days. The alcohol will prevent it from freezing solid, which makes re-blending it when you want another sip a pain-free process.
There are 232 calories in this Frozen Mojito. The calories in most cocktails come from the alcohol content; this Frozen Mojito is no exception. Look for a light rum if you want to cut that number down. You can also forgo the syrup, though you’ll have to deal with the lack of sweetness.
You can, though the store-bought variety contains preservatives, sugars, and other unnecessary ingredients. To me, it tastes synthetic. If convenience is paramount, then go for it. But if you have the time (and the limes), I highly recommend the real deal.
Simple syrup is a 1:1 mix of granulated sugar and water. It is heated and stirred until the sugar has dissolved, then left to cool. It’s a relatively easy way (simple, even) to sweeten your drinks without negatively affecting the consistency with sugar granules.
Given this is a ice-blended drink, muddling the mint is unnecessary. That said, if the mint flavor is the main selling feature of the mojito for you, then why not do both? Muddle some mint at the bottom of your glass AND add some to your blender. Just don’t go overboard; it’s supposed to taste like a cocktail, not a shot of toothpaste.
Delicious Skinny Mojito Variations
- Vodka Mojito: I’ll give you one chance to guess how this differs from a Rum Mojito.
- Easy Virgin Mojito: To clarify, it’s the mojito that is easy (to make). Same taste without the prospect of a tomorrow spent nursing a headache.
- Strawberry Mojito: Prefer red cocktails to green? Prefer sweet to sour? Then this is the cocktail for you.
- Easy Mojito Pitcher: Not so much a variation on the original mojito recipe as instructions on how to scale so you can make some for all your friends in one fell swoop.
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