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Blackberry Mint Mojitos

May 1, 2016

blogger-image-1738965844 (1)TGIF people, T.G.I.F.

Working on my own start-up business has made me very appreciative of Friday afternoons. As a chef, I’ve never been very good at the business/office end of things—talking on the phone, meetings, email, blah blah. Even with my own restaurant I tended to avoid that whole office side of it (thank the high heavens for good lawyers). But now I’m waist deep in the business side and I can almost see the end—it’s so close! So this cocktail entry is for everyone who has had a long week and has busted their butts to get it all done. I feel like I’ve killed it this week..… so hurrah to me! I’d like to dedicate this cocktail to everyone who works an office 9-5… I respect you mucho! Salud and Happy Friday!

 

Fridge:
1/3 packed cup of mint leaves plus extra for garnish
1 cup blackerries plus extra for garnish
1/4 lime fresh lime juice
2 cups of ice cubes
1 12oz can of lime or plain seltzer

Counter:
2 cups water plus 1 cup extra

Pantry:
1 cup dark rum
1/2 cup light rum
1 cup sugar

Tools:
Large pitcher
Potato masher
Measuring cups
Cutting board
Knife
Large spoon
Small pot
Strainer

Directions:
In the pot add 2 cups of water, 1 cup of sugar and 1/3 cup packed mint leaves. Boil on medium until all the sugar is dissolved, about 5 minutes. Turn off and allow to cool completely. This time also helps the flavors meld and become mint simple syrup. Strain mint leaves out and set aside.

 

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Add both rums and lime juice to your pitcher. Add the blackberries and muddle using your potato masher. Then add your strained mint simple syrup, the extra cup of water and 2 cups of ice. Stir well.

 

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Right before serving add the can of plain or lime seltzer. Serve with a sprig of mint and a couple blueberries and you’ve got a great Friday night cocktail. Perfect for the warm weather. Enjoy! Xo

 

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~~~

 

Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website TheFijianChef.com.

Jamieson_van_Loan_headshot111111Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast
Quick Side: Sautéed Kale & Sweet Potato

 

Quick Side: Sautéed Kale & Sweet Potato

Quick Side: Sautéed Kale & Sweet Potato

 

 




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