During a recent Western Caribbean cruise I took on Norwegian Jade, I asked to meet up with a bartender who knows how to put together the perfect getaway vacation drink.
That would be Glen, everyone said.
So I crashed a mojito tasting session put on by mixologist Glen Gomes of Mumbai, India, and he agreed to share six mojito recipes that Norwegian has perfected.
You may want to print out this mojito cheat sheet the next time you want to entertain guests with the ultimate warm-weather cocktail.
Classic Mojito (aka Bacardi Mojito)
This, along with the Spicy Passion Mojito below, was my favorite of the six concoctions whipped up by Glen and Francis at the Sugarcane Mojito Bar. The drink has a muddled history. Some say the drink was developed in the 1500s when explorer Sir Francis Drake landed in Havana to sack the city of its gold. While the invasion failed, an associate of Sir Francis Drake named Richard Drake created an early version of the mojito with its trademark rum, lime (which wards off scurvy), mint and simple syrup.
Ingredients
1.25 oz Bacardi Superior Rum
2 oz club soda
3-5 lime wedges
6 fresh mint leaves
1 oz simple syrup
Instructions
In a shaker, lightly muddle the mint. Add the simple syrup, lime juice and rum, and fill with ice. Shake well and pour unstrained into an old-fashioned glass or highball glass. Top with the club soda. Garnish with a lime wheel and mint sprigs.
Coco Mojito
Women especially tend to like the Coco, Raspberry Guava and Pineapple Coconut mojitos, Glen tells me, though lots of men like those flavors, too, and everyone has distinctive tastes. For the Coco Mojito, the mint bitters balance the sweetness of the Malibu rum.
Ingredients
1.25 oz Malibu Coconut Rum
2.5 oz coconut water
0.5 oz simple syrup
1 sprig of fresh mint
2-4 dashes mint bitters
Instructions
Put the simple syrup and mint bitters in a pitcher. Muddle for a few seconds to release the flavor from the mint. Pour in the coconut water and rum. Add ice and stir to combine and chill. Garnish with mint sprig and optional pineapple slice.
Spicy Passion Mojito
This turned out to be my favorite of the six recipes. I liked the tangy, orangey zest of the passionfruit puree and chili liqueur offset by the premium Atlantico rum from the Dominican Republic.
Ingredients
1.25 oz Atlantico Rum
0.25 oz Ancho Reyes Chili Liqueur
0.5 oz simple syrup
1 oz passionfruit puree
3 pieces of lime wedges
1 fresh mint sprig
Instructions
Add the chili liqueur and simple syrup to a mixing glass. Stir in the passionfruit puree and rum (and optional club soda). Add crushed ice and a sugarcane stick. Top off with lime wheel and mint sprig.
Jalapeño Passion Mojito
Looking for a cocktail with a little kick? I enjoyed this mojito mix with crushed ice to tamp down the pungent taste of the jalapeño rings. Zacapa, a premium rum from Guatemala, is one of the top brands in the Caribbean.
Ingredients
1.25 oz Zacapa 23 Rum
0.25 oz simple syrup
0.5 oz fresh cucumber juice
2 jalapeño rings
1 slice cucumber
Instructions
Mix the simple syrup and cucumber juice in a tall glass. Add the rum and some crushed ice. Top off with jalapeño rings and a cucumber slice.
Pineapple Coconut Mojito
Did you know that the mojito was the No. 1 cocktail in both Britain and France last year? One reason is the number of variations, such as this riff featuring two tropical stalwarts: the pineapple and coconut.
Ingredients
1.25 oz Bacardi Coconut Rum
1 oz pineapple puree
0.5 oz simple syrup
3 pieces lime wedges
6 pieces mint leaves
Instructions
Add the pineapple puree and simple syrup to a tall glass and mix. Add the rum and a little crushed ice (optional). Garnish with ginger candy on a pick (optional), orange wheel or lime wedges and mint leaves.
Raspberry Guava Mojito
Another tangy choice is the Raspberry Guava Mojito, which pairs nicely with a dish such as spicy chicken wings. With the raspberries and guava puree, you can always pretend this is a health drink. Cheers and happy holidays!
Ingredients
1.25 oz Captain Morgan White Rum
1 oz guava puree
0.5 oz simple syrup
4-6 fresh raspberries
6 pieces fresh mint sprig
Instructions
Mix the guava puree and simple syrup in a tall glass. Add the rum and a little crushed ice (optional). Garnish with 2 raspberry cane sticks or 4-6 raspberries and a handful of mint sprigs.
