For Frojitos—yes, frozen mojitos—you get to skip the muddling and grab the blender instead. Use white rum for classic mojito flavor, but this recipe tastes just as delicious with dark rum.
This recipe was excerpted from 'Every Cocktail Has a Twist' by Carey Jones and John McCarthy. Buy the full book on Amazon.
What you’ll need
Sugar In The Raw Turbinado Cane Sugar, 4 lbs
$7 At Instacart
Juice Squeezer
$35 At Amazon
Blender
$140 At Amazon
For 6 drinks or 4 big ones, follow the directions as here with 9 ounces rum, 6 ounces lime juice, 6 ounces raw sugar syrup, 1½ cups mint leaves, and 6 cups of ice.
Recipe information
Yield
Makes 2 drinks
Ingredients
For the Raw Sugar Syrup
For the cocktail
Preparation
Make the Raw Sugar Syrup
Step 1
In a kettle or microwave, heat the water until nearly boiling. Add the sugar and stir until it dissolves completely. Raw sugar needs more time to dissolve than granulated sugar. If it’s taking a while, reheat it and resume stirring. Let cool to room temperature before using. Makes approximately 7 ounces.
Make the cocktail
Step 2
In a blender, combine rum, lime juice, Raw Sugar Syrup, and mint leaves and add 2 cups of ice. Blend until smooth and divide between two glasses of choice. Lightly tap the mint sprigs against your hand to release their aromatic oils before adding to the glasses.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
What Are the Most Popular Recipes on Epicurious Right Now?
Wondering what to cook tonight? Here’s what your fellow Epicurious readers are eating.What’s More Refreshing Than a Mojito? A Frojito.
All the rum and cooling mint, none of the muddling.
