I always associate certain cocktails with particular events, holidays or celebrations. Espresso martinis will forever be linked with my 30th birthday when I drank a few of those devilishly delicious concoctions and ended up literally not sleeping a wink that night (I have since learned my lesson). Caipirinhas used to be my favourite cocktail at a local bar – until the bar sadly closed a few years ago. Mojitos and pretty much anything rum-based brings back wonderful memories from a long-ago holiday in Antigua. One sip and I am back on that beautiful beach sipping mojitos – you had to drink them fast as the ice melted within seconds in the heat.
If feels somehow wrong to be drinking mojitos in my living room on a chilly spring evening… but if you feel like daydreaming about holidays it definitely helps to have one in your hand! I found a recipe for a Pink Mojito in my The Classic Cocktail Bible but since I didn’t have a few of the ingredients I ended up messing around with the recipe to suit. The original recipe calls for cranberry juice as a top up but I much prefer tonic water or soda water.
As you can see from the photos it really more of a ruby-red mojito rather pink – I think this is due to the cherry brandy I used. But lets not argue about the colour – this is one very drinkable and refreshing cocktail, pink or not! It would definitely be better as a summertime drink but we can always pretend there’s a heatwave and surf for holidays online while sipping one of these babies!
- 6 mint leaves plus extra sprigs to decorate
- ½ lime, cut into wedges
- 2 tsp sugar (simple) syrup (I used Monin)
- 3 raspberries
- 30ml | 1oz white rum
- (for a stronger cocktail, double the rum)
- 1tbsp cherry brandy (or Chambord)
- tonic water to top up (or use soda water)
- Muddle the mint leaves, lime wedges, raspberries and sugar syrup in a highball glass – try to extract as much juice and flavour as possible.
- Add plenty of ice – crushed preferably. Pour the rum and cherry brandy over the ice and stir well.
- Top up with tonic water, decorate with a mint sprig and serve.
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