If you’re needing a break from margaritas, these mojito recipes from some of Mexico’s top resorts will do the trick. Not to mention, National Mojito Day is July 11, so if you need a reason to muddle some mint and drink some rum, look no further!
Jalapeno Mango Frozen Mojito – Barceló Maya Grand Resort
- 1.5 oz of Mango juice (half mango pulp)
- 3 or 4 mint or spearmint leaves
- 2 tablespoons of sugar
- Lime juice from ½ of a lime
- 1.5 oz of rum (of choice)
- 1.5 oz of club soda
- Ice
- Chili powder
Directions: Frost glass with chili powder. Use a blender to blend the lime juice (from half of a lime) with 1.5 oz of rum and 3 – 4 mint leaves or spearmint leaves. Pour the mixture into a serving glass of your choice and add 1.5 oz of club soda to the mixture. Mix well and garnish with jalapeño.
Strawberry Lime Mojito – Occidental Cozumel
- 2 strawberries
- 3 mint leaves
- 1 lime
- 1 oz white rum
- Crushed ice
- Club soda
- 1 tablespoon sugar
Directions: Place sugar, mint and strawberries into a sturdy glass. Use a muddler to crush the ingredients together. In a serving glass filled with ice add rum, club soda and strawberry/mint/sugar mixture. Stir and enjoy.
Watermelon Mojito – Allegro Cozumel
- 5 large fresh mint leaves, coarsely torn by hand
- 1 thick slice of fresh watermelon
- 2 oz light rum, such as Bacardi
- Dash of simple syrup
- 1 tablespoon freshly squeezed lime juice (half a lime)
- Piece of watermelon, for serving
Directions: Use a muddler to mash the mint leaves in a sturdy cup. Remove all seeds from the watermelon puree. Mix the mashed mint leaves with the puréed watermelon, rum, simple syrup, and lime juice. Stir well and serve over ice. Garnish your glass with watermelon for an added twist.
Basil Mojito – Occidental at Xcaret Destination
- 5 fresh basil leaves
- 4 peeled cucumber slices (remove all seeds)
- 2 oz white rum
- 1.5 oz natural syrup
- 1 can of mineral water
- 0.5 oz of lemon juice
Directions: In a shaker mash the basil leaves with the cucumber slices. Add the lemon juice into the cucumber basil mixture and shake well. Add a white rum of your choice and natural syrup to the mixture. Shake well! Complete the cocktail with mineral water. Pour the cocktail into a serving glass of your choice and decorate with a slice of cucumber, lemon and basil leaves.
Blackberry Mojito – Occidental Nuevo Vallarta
- 3 blackberries
- 1.5 oz white rum
- Sugar
- Ice
- Peppermint
- Club soda
- Lime juice
Directions: Use a muddler to mash the peppermint leaves, sugar and lime juice in a sturdy cup. Add a white rum of your choice, then fill the glass 2/3 of the way full with ice. Top the cocktail off with club soda and. Garnish the mojito with more blackberries, add a straw and enjoy.
Blue Mojito – Barceló Puerto Vallarta
- Blue Curaçao
- 60 ml Matusalem Rum
- Sugar
- Ice
- Peppermint
- Soda water
- Lime juice
Use a muddler to crush the peppermint leaves, sugar and lime juice into a sturdy glass. AddMatusalem Rum and Blue Curaçao to the mixture. Fill the glass 2/3 of the way full with ice. Top the cocktail off with club soda, add a sprig of fresh mint, add a straw and enjoy.