July 11th is National Mojito Day (following on the heels of National Piña Colada Day, July 10th).
Plus, July is National Blueberry Month.
Although fresh blueberries are at their sweetest in July, here’s a recipe you can use all year round, with frozen blueberries.
The official name of the recipe below is is “Bleauberry Mojito, created by Hector Acevedo corporate mixologist at the Fontainebleau Hotel.
Here’s the original Mojito recipe and the history of the Mojito.
Thanks to The Blueberry Council for the recipe. There are many more food and drink recipes on the organization’s website.
This recipe uses both fresh and frozen blueberries.
Ingredients Per Drink
Consider doubling the recipe and using the compote to top ice cream, sorbet, pound cake and other desserts.
1. MAKE the compote. In a medium saucepan, stir the sugar and cornstarch together until blended. Add the frozen berries and toss until uniformly coated. Cover and cook over very low heat, stirring occasionally, until the berries thaw and the mixture starts to boil, 5 to 7 minutes. Remove the lid and cook, stirring constantly, until thickened, 1 to 2 minutes.
2. PLACE 8 of the mint leaves in a Tom Collins glass. With a muddler or a wooden spoon, crush the mint leaves until fragrant; set aside.
3. COMBINE in a cocktail shaker the blueberry compote, lime juice, simple syrup, remaining mint leaves and rum. Add ice, cover and shake to mix.
4. ADD the club soda to the collins. Fill the glass with fresh blueberries and ice (you can use frozen berries in the off season). Strain the shaker mixture into the glass. Garnish with mint and serve.
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