If you read my blog you know my fascination with citrus flavors so it’s no surprise I love drinks that share that crisp, citrus flavor as well. Now most people relate their best Mojito experience to a cruise or an exotic tropical destination, but I already live in a tropical paradise that’s sunny, breezy and green year round.
A Mojito is a Cuban highball drink, much like a Cuba Libre, and Bacardi is an original Cuban company. With all the political unrest and change on the island, the Bacardi family set up shop in Puerto Rico and the rest is history. If you’re planning a trip to Puerto Rico, visit their museum.
This slushy is a blender-fast and easy version of the traditional Mojito. It’s pretty, so refreshing and a crowd pleaser! You’ll need more than one batch. I love to add a rum floater on top! Here’s how to pull if off.
In a sauce pan, make the simple syrup and set aside to cool at room temperature. Once cool, add syrup, mint leaves, lime juice and zest and Bacardi Superior Rum to the blender and blend to combine. If you’re ready to serve, add ice to the blender and pulverize the ice until you see flecks of mint and ice. Spoon this frozen goodness into a glass, garnish with a sprig of mint and float a little extra rum on top! Ta-da! You’ll be the hit of the party.
If you’re planning ahead, blend everything except the ice, cover and store in the refrigerator until you’re ready to blend with ice.
Mojito Slushy with Rum Floater
This must be the best mojito slushy I’ve had. You can also make most ahead when party planning. It’s a refreshing crowd pleaser.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1/4 cup fresh mint leaves (a bunch)
- 1/2 cup lime juice, fresh squeezed (about 6 limes)
- 2 limes, zested
- 1/2 cup Bacardi Superior Rum
- 8 cups ice cubes
- extra rum to float on top of slushy
- garnish: mint springs and lime wedges
Instructions
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In a sauce pan over medium heat, cook the water and sugar for about 5 minutes, stirring often, until the sugar has dissolved and the syrup is clear. Set aside to cool to room temperature.
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When the syrup has cooled, add it to a blender along with the mint leaves, lime juice and zest and Bacardi Rum. Blend to combine.
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Add ice and pulverize into a slushy. Float extra rum on top and garnish with mint and limes.
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Tip: If making ahead of time, blend all ingredients except the ice. Store in a covered container in the refrigerator until you’re ready to blend with the ice and serve.
