Oh no no. That is not a typo.
Two drinks made into one? We’re doing it. We’re cheers-ing to the idea that mojitos can be margaritas and margaritas can be mojitos.
Twist my arm.
Don’t roll your eyes yet.
I have long been a cocktail cliché: think super fruity drinks (they even sounded delicious way before I turned 21 and were just what I always assumed I would drink, of course) with umbrellas and wine so sweet that it hurt your teeth.
The one exception to this? Margaritas. It has to be because one of the first ones I tasted was made with a touch of orange and was so salty and sour yet just sliiiiightly sweet enough to make me want too drink another.
A drink not filled with sugar, except for maybe a hint of simple syrup? That I could do.
Plus chips. Always chips.
(and guac. duh.)
Oddly enough, I never could get into PLAIN regular mojitos. I always wanted (and heck, want) weirdo flavors like blueberry and watermelon and especially coconut, yes.
So, why not combine the two? That seems like a natural thought.
Okay okay. It wasn’t alllllll me.
A few years ago I had a cocktail like yes and was dying to recreate it. In fact, I’ve always thought that I would create it in a frosty way, like this mojito. Which is huge, since I’m almost strictly against frozen cocktails. (<bossy)
Then I ended up with a bun in the oven. No mojito margaritas for you!
And I’ve just been patiently waiting for the perfect time.
Which is now, for sure.
These days, I barely like fruity drinks – almost always choosing dry over sweet – besides a flavored marg or moj. (<ugh)
You can add this to your Labor Day menu and make a pitcher to serve your friends which you rock chairs on a porch into the early days of September. I am pretty much in LOVE with everything going on here: so tart, so minty, the right amount of tequila (do less or more, do you) and a few bubbles at the end. Ooooooh.
- coarse salt + sugar for the rim
- lime wedges
- a bunch of fresh mint for garnish
- 2 1/2 ounces simple syrup
- Print Recipe
- 1 ounces Grand Marnier
- 1 ounce rum
- 3 ounces lime juice
- 2 ounce club soda
- 1/2 cup granulated sugar
- 1/2 cup water
- 10 fresh mint leaves
- Take a chilled glass and rub the rim with a lime wedge. Dip the rim in a mixture of coarse salt and sugar, covering it as much as you can.
- In the bottom of the glass, add 1 ounce of simple syrup and a handful of mint leaves. Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver! Add ice to the glass, and pour in the tequila, grand marnier, rum, lime juice and remaining simple syrup. Mix with a long spoon or knife, stirring well to combine. Add another bunch of mint leaves and a lime wedge or two. Top the glass off with club soda (a few ounces until you reach the top!).
- Add all ingredients to a small saucepan and heat over medium heat just until it bubbles, stirring constantly until sugar dissolves. Turn heat down to low for 2 minutes, then remove and let sit to cool for 15 to 20 minutes.
See? Perfect time.