I’m not a bartender but I’m interested in cocktails. I’m not a winemaker either but I’m interested in wine. With that said, I’ve helped harvest grapes for winemaking, I figured I cold manage making a cocktail that required more than three ingredients. Let’s see how I fared:
Adapted from drinksmixer.com
1.5 oz Appleton Rum (Reminded me of my trip this summer to Jamaica! Use your own favorite!)
12 mint leaves (Stems and all? Nope, just used the leaves)
1 tbsp sugar
1/2 oz lime juice (I got mine from Trader Joe’s, which had some added some sugar but not enough to replace tablespoon of sugar in recipe)
2 oz soda (I used Pellegrino)
1 capful of ELIXIR G
1 lime (optional)
Place mint leaves in bottom of glass. Add crushed ice, your favorite rum, sugar, juice of ½ lime, sweetened limejuice, and muddle (Nope, I don’t have a muddler, used the back end of a wooden spoon that just happened to be rounded). Add soda water, garnish with half of a lime, more mint if you are daring. Note: When I tasted this mojito before adding the ginger, to check if it had enough sugar and lime, it tasted correct, but not that great. When I added the magic Elixir G – WOW what a difference! So much more palatable, and, of course, pleasurable!
2 oz Tequila
2 oz sour Mix (Margarita mix sans tequila)
1 oz ELIXIR G
Add ice and blend. (Or if you have my antiquated blender, have ice and blend, blend and blend.)
Note: When Elixir G founder, Bill Tocantins told me to get out the blender for this one, I didn’t have the nerve to tell him I always have my Margaritas on the rocks. (Just like when I didn’t mention to him that I don’t own a muddler for the Mojito recipe above.) Anyway, I followed the instructions, and there you have it – a very unique Margarita worthy of any classy bar made right here at Chez Bushman!